Chicken, Cheese & Biscuits
Submitted by amuffitt
Diced chicken and veggies swimming in a homemade cheddar-mustard sauce, topped with flaky split biscuits and baked golden. A cozy pot pie-style dinner on the table in 40 minutes.
YIELD
2 servingsPREP
10 minCOOK
30 minREADY
40 minThink of this as a chicken pot pie that skipped the fussy crust and went straight for golden buttermilk biscuits instead.
Chunky chicken breast, carrots, and green beans get folded into a from-scratch cheddar cheese sauce with a whisper of dry mustard for bite.
Split each canned biscuit into two thin layers, lay them over the top, and bake until puffed and golden.
It’s the kind of warm, one-dish supper that makes a cold evening feel a whole lot better.
Chef Tips
- Splitting each biscuit in half gives you more coverage and crispier tops across the whole casserole
- Stir the flour and mustard into the hot margarine for a full minute before adding milk to cook out the raw flour taste
- Use skim milk to keep it lighter without sacrificing the creamy texture from the melted cheddar
Ingredients
Directions
In small saucepan, sauté onions until tender.
(Use dollop of margarine and water.)
In 3 quart saucepan, heat margarine over medium heat until bubbly and hot.
Add flour, mustard and stir quickly to combine thoroughly.
Stirring constantly, gradually add milk, continue to stir and cook until smooth.
Add broth mix and pepper and mix well.
Reduce heat to low and cook, stirring occasionally, until mixture is thick, 5 to 10 minutes.
Add cheese and cook, stirring until melted.
Add chicken and vegetables and continue cooking until chicken and venerable are heated through.
Preheat oven to 400℉ (200℃).
Spray casserole dish with non-stick cooking spray and pour chicken mixture into dish.
Separate each biscuit into two layers of dough.
Arrange on top of chicken mixture.
Bake until biscuits are golden, 7 to 10 minutes.
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