Biscuit Topped Deep Dish Chicken
Experience the ultimate comfort food with this Biscuit Topped Deep Dish Chicken recipe, a hearty one-pan meal that combines creamy chicken and vegetables with tender, golden biscuit topping. Made from scratch with a rich roux-based sauce, shredded chicken, and a medley of peas and carrots, this dish is layered with wholesome, homestyle flavors. The buttery biscuit topping, prepared with cold diced butter and baked to a golden perfection, adds a satisfying, flaky crunch. Ready in just one hour, this easy deep-dish recipe is perfect for weeknight dinners or cozy family gatherings. Serve it warm for a crowd-pleasing entrée that’s as comforting as it is delicious.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Half-and-half
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cups Cooked chicken, shredded or cubed
- 2 cups Frozen peas and carrots
- 2 tablespoons Chopped fresh parsley
- 2 cups All-purpose flour (for biscuits)
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt (for biscuits)
- 4 tablespoons Unsalted butter (cold, diced for biscuits)
- 0.75 cup Whole milk
Instructions
Preheat your oven to 400°F (200°C). Grease a deep 9x13-inch baking dish and set it aside.
In a large saucepan, melt 4 tablespoons of butter over medium heat. Stir in 4 tablespoons of flour to form a roux. Cook for 1-2 minutes, stirring constantly, until bubbly and smooth.
Slowly whisk in the chicken broth and half-and-half. Continue cooking and whisking until the mixture thickens, about 5 minutes.
Season the sauce with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stir in the cooked chicken, frozen peas and carrots, and chopped parsley. Remove from heat and transfer the mixture to the prepared baking dish.
For the biscuit topping, whisk together 2 cups of flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt in a medium bowl.
Cut the cold diced butter into the flour mixture using a pastry cutter or your fingers until the texture resembles coarse crumbs.
Gradually pour in the milk, stirring until just combined. Take care not to overmix.
Using a large spoon, drop dollops of the biscuit dough evenly over the chicken and veggie mixture in the baking dish.
Bake for 30-35 minutes or until the biscuits are golden brown and cooked through, and the filling is bubbling.
Let the dish cool for 5-10 minutes before serving. Enjoy your comforting Biscuit Topped Deep Dish Chicken!
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 1162 mg | 51% | |
| Total Carbohydrate | 47.1 g | 17% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.8 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 120 mg | 9% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 475 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
