Chicken and biscuits casserole

 Ingredients

FOR THE FILLING:

2 cups chicken broth

1 cup half-and-half

⅓ cup butter

1 cup chopped onion

1 cup peeled and chopped carrots

1 cup chopped celery

½ cup flour

1 teaspoon salt

¼ teaspoon pepper

4 cups cooked, diced or shredded chicken

½ cup frozen peas (not thawed)

FOR THE BISCUITS:

2 cups Bisquick

⅔-¾ cup cold buttermilk (or sub with regular milk)

¼ teaspoon dried parsley

2 tablespoons butter, melted

⅛ teaspoon garlic powder

** Can also use other biscuit recipe from this blog**

Instructions

PREPARE FILLING:

Preheat oven to 425 degrees F. Spray a 2 ½ - 3-quart casserole dish with cooking spray and set aside.

In a separate bowl, whisk together chicken broth and half-and-half. Set aside.

Melt butter in a large skillet over medium-high heat. Add onion, carrot and celery; sauté for 10 minutes. Add flour and continue cooking and stirring for 1 more minute. Reduce heat to medium and gradually stir in the chicken broth mixture.

Continue cooking over medium heat, stirring regularly, until thick and bubbly (about 5-6 minutes). Make sure that the mixture doesn’t boil. Stir in the salt and pepper. Add chicken and frozen peas.

Transfer the mixture to the prepared baking dish. Cover with foil and bake for about 10 minutes while you prepare the biscuit dough.

PREPARE BISCUITS:

Use a fork to stir together the Bisquick mix, buttermilk and parsley until a soft dough forms.

Remove the chicken mixture from the oven, take off the cover, and give the filling a stir. Use a large scoop to drop about ¼-cup of the biscuit dough at a time onto the hot chicken mixture. You should have about 8 biscuits on top of the dish.

Return dish to the oven and bake, uncovered, for about 12 minutes, or until golden brown and a toothpick inserted in a biscuit comes out clean.

Stir together melted butter and garlic powder; brush over warm biscuits and serve.