Here’s a recipe for Chicken and Drop Biscuits that comes together quickly and will satisfy everyone’s appetite. It reminds me of being at grandma’s house for Sunday dinner but you can easily make it for a weekday meal.
It’s a creamy combination of a tasty white sauce with chunks of chicken thighs, diced onion, carrots, and peas. Buttermilk biscuit dough is then dropped into the chicken stew and gets baked until browned and fluffy.
Drop biscuits verses dumplings
Now, you may think that this is just chicken and dumplings, but it’s actually easier and (we think) better. Dumplings start out the same by dropping dough onto the stew in the pot, then you put a cover on the pot and cook it for 15 minutes or so, hoping the dough gets thoroughly cooked without becoming soggy. The results can be hit or miss. Too often, the dumplings are still raw in the middle. But in this case, we’re dropping the dough onto the stew, then putting the whole works into the oven and baking it without a cover so the biscuits come out fluffy and dry every time. Yes, you could bake the biscuits separately on a sheet pan, but then you’d have something else to wash and these biscuits come out just beautifully.
Once the stew has thickened, the biscuit dough is dropped in and the casserole is ready for the oven.
Bake in a convection oven at 350° or standard oven set at 375° for 12 to 14 minutes. Check the biscuits for doneness by using the toothpick test. If the toothpick comes out clean, they are done. If there’s still wet batter on the toothpick, bake for another minute or two.
Sprinkle the finished chicken and drop biscuits casserole with some chopped parsley, green onion or chives.
In under an hour you could be serving this tasty chicken dish. Perfect for a Sunday dinner or as a nice weekday meal.
Chicken and Drop Biscuits Casserole
- 4 tbsp butter
- 2 large carrots, diced
- 1 small yellow onion, diced
- 6 tbsp all-purpose flour
- 1/2 tsp dried basil
- 1/2 tsp rosemary
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp ground black pepper
- 3 cups chicken broth, low sodium
- 3 chicken thighs, boneless, skinless, trimmed of excess fat and chopped into 1/2" pieces
- 1 cup frozen peas
- 1/2 cup half and half
- 2 cups flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp garlic powder
- 4 tbsp butter, cold, cut into pieces
- 3/4 cup buttermilk
- Using a large, oven safe skillet or casserole and melt 4 tablespoons of butter on medium heat and add the diced carrots and onion. Cook, stirring until softened, about 5 minutes. Then stir in the seasonings; basil, thyme, rosemary, oregano, and black pepper.
- Add the chopped chicken thighs and cook stirring occasionally until the meat is cooked through and not pink, 6 to 8 minutes. Then sprinkle 6 tablespoons of flour over the chicken and stir to coat and cook for 1 minute to get rid of the raw flour flavor.
- Next, stir in the chicken broth and half and half and bring to a boil to thicken, then stir in the frozen peas. Reduce the heat and keep warm while you mix the biscuit batter.
- Preheat oven on convection bake to 350°, 375° for non-convection.
- Place all the dry ingredients into a food processor and pulse to mix. Then add the cold butter pieces and pulse until the butter is broken down into pea sized pieces.
- Run the food processor and pour the buttermilk in through the feed tube until a sticky batter is formed.
- Use a small ice cream scoop, (#30, 2 tablespoon size), and drop the dough into the casserole leaving space between each drop for expansion.
- Place the casserole in the oven for 12 to 14 minutes until the biscuits begin to brown and a toothpick comes out clean when inserted.
- Serve hot.
- You may substitute whole milk or 2% for the buttermilk. In this case, use 3 teaspoons of baking powder and no baking soda.
- Leftovers should be stored in a sealed container in the refrigerator. Reheat in a microwave.
- Recipe inspired by Food and Wine.
Here’s another great recipe to try: