My father was a meat, potatoes and biscuit kind of a guy, feeling strongly he had not had a proper lunch or dinner if any of those items were missing.
As a rule, he preferred them to be separate entities, pot pies being the one exception. While this chicken and biscuit casserole is technically not a pot pie, I am sure he would have liked it all the same.
- ¼ cup butter
- 2 gloves garlic, minced
- ½ cup chopped onion
- ½ cup chopped celery
- ½ cup chopped baby carrots
- ½ cup all-purpose flour
- 2 teaspoons white sugar
- 1 teaspoon salt
- 1 teaspoon dried basil
- ½ teaspoon ground black pepper
- 4 cups chicken broth
- 1 (10 ounce) can peas, drained
- 4 cups diced, cooked chicken meat
- 2 cups buttermilk baking mix
- 2 teaspoons dried basil
- ⅔ cup milk
- Preheat oven to 350°F. Lightly grease a 9x13 inch baking dish.
- In a skillet, melt the butter over medium-high heat.
- Cook and stir the garlic, onion, celery, and carrots in butter until tender.
- Mix in the flour, sugar, salt, 1 teaspoon dried basil, and pepper.
- Stir in broth, and bring to a boil. Stirring constantly, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes, then mix in chicken. Transfer mixture to the prepared baking dish.
- In a medium bowl, combine the baking mix and 2 teaspoons dried basil.
- Stir in milk to form a dough. Divide the dough into 6 to 8 balls.
- On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture.
- Bake in the preheated oven for 30 minutes.
- Cover with foil, and bake for 10 more minutes.
- To serve, spoon chicken mixture over biscuits.