DinnerChicken and biscuits casserole
The recipe
Chicken and biscuits casserole
Prep0 min
Cook45 min
Total0 min
Serves8
Containsmilk, wheat, egg
Ingredients
Serves
- 3 tbsp Butter
- 1 Onion, chopped
- 2 Celery, finely chopped
- Salt and Pepper, to taste
- 2 tbsp All-purpose flour
- ½ cup Milk
- 4 cups Chicken, cooked and chopped
- 3 Carrots, roughly chopped
- 1½ cups Frozen Peas
- 1 tsp Lemon Juice
- 1 Tube of Biscuits
- 1 Egg
- Water
Quantities update with the servings control. “To taste” ingredients stay intentionally inexact.
Method
- 1
Preheat the oven to 375 F (190 C) and grease a 9x13 casserole dish.
- 2
Turn your pressure cooker to sauté mode, melt the butter and cook the onion and celery until softened, about 5 minutes - generously salt and pepper.
- 3
Sprinkle over the flour and stir and cook for about 1 minute. Stir in the broth and thyme and bring to a boil over medium heat - stirring occasionally.
- 4
Stir in the milk, carrots, peas and lemon juice, and cook for 30 minutes. Stir in the chicken.
- 5
Transfer to a casserole pan.
- 6
Preheat the oven to 350°.
- 7
Line a baking tray with parchment paper and bake the biscuits for 5 minutes.
- 8
Transfer the biscuits to sit on top of the casserole.
- 9
Line with loosely tented foil for another 5 minutes.
- 10
Whisk the egg and water together.
- 11
Brush the biscuits with the egg wash.
- 12
Remove the foil and increase the temperature to 425°. Cook for another 5-8 minutes until the biscuits are golden.
Kid verdict♥♥♥♥♥
Chicken was good
What the ingredient list tells us
vegan: incompatiblevegetarian: incompatiblegluten-free: incompatibledairy-free: incompatible
