Yummy Tasty Chicken and Biscuits

Little did you know that over the last few days, I’ve been setting you up for something spectacular: Chicken and Biscuits. A creamy, comforting casserole, this healthy chicken and biscuits recipe is the place where chicken pot pie and fluffy homemade biscuits intersect—a.k.a. exactly the place where we should all be hanging out right now.

Successful, less-stress cooking is attainable in part by combining tidbits of the different recipes we try. With each recipe you follow, you can learn something new, then apply that tasty nugget to your next dinner adventure.

prep time: 30 MINS
cook time: 50 MINS
total time: 1 HR 20 MINS
Servings: 6 servings

Ingredients:

• 1 1/2 tablespoons extra-virgin olive oil – divided
• 8 ounces sliced baby Bella (cremini) mushrooms
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon kosher salt
• 3/4 teaspoon black pepper

• 1/4 cup all-purpose flour
• 2 1/2 cups milk – I used nonfat milk; unsweetened almond milk, 1%, 2%, or whole milk would all work well here
• 2 cups cooked and shredded boneless, skinless chicken breasts – about 8 ounces or 2 small breasts (you can also cook it via this method for Instant Pot Chicken or this Crock Pot Shredded Chicken)
• 1 (16-ounce) bag frozen mixed vegetables – I used a blend of carrots, peas, and green beans
• 1 tablespoon chopped fresh thyme
• 1 recipe prepared Easy Drop Biscuits batter – leave the batter unbaked

Directions:

• Preheat the oven to 400 degrees F. Lightly coat an 8×10 or similar 2 1/2-quart casserole dish with nonstick spray. Set aside.
• Heat a large dutch oven or similar deep, heavy-bottomed pot over medium-high heat. Add 1 tablespoon of the oil to the pan. Once hot but not smoking, add the mushrooms and cook for 8 minutes, until the mushrooms are beginning to brown, stirring occasionally. Add the garlic powder, salt, and pepper. Cook until the mushrooms have browned more deeply, about 3 additional minutes.
• Sprinkle the flour over the top of the mushrooms. Drizzle in the remaining 1/2 tablespoon oil. Stir and cook until any white bits of flour disappear and the flour looks light golden about 1 to 2 minutes. The mixture will seem dry. Slowly pour in the milk. Switch to a whisk and stir constantly. Bring to a low, gentle boil, continuing to whisk and scraping any brown bits from the bottom of the pan. Continue to let bubble until thickened and reduced by about half, about 7 minutes, whisking very often. Turn off the heat. Stir in the chicken, frozen vegetables, and thyme. Taste and add additional salt and pepper as desired. Spoon the chicken mixture into the prepared dish.
• Drop the biscuit dough by rounded spoonfuls over the top, dispersing the biscuits evenly over the surface. Some of the fillings will peek through.

• Bake until the biscuits are golden brown on top and cooked through 25 to 30 minutes. Let cool a few minutes. Serve hot.

Credit to: wellplated.com