Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Grease a 9x13 inch baking dish.
- In a large skillet, melt the butter over medium heat. Add the chicken pieces and cook until lightly browned. Remove chicken from skillet and set aside.
- Add the carrots, celery, and onion to the skillet. Cook until softened, about 5-7 minutes.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute.
- Gradually whisk in the chicken broth and milk. Bring to a simmer, stirring constantly, until the sauce thickens. Stir in the cooked chicken, salt, and pepper. Pour the chicken mixture into the prepared baking dish.
- In a mixing bowl, combine the flour, baking powder, and salt for the biscuits. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Pour in the milk and stir until just combined. Do not overmix.
- Drop spoonfuls of the biscuit dough evenly over the chicken mixture in the baking dish.
- Bake for 20-25 minutes, or until the biscuits are golden brown and cooked through.
Notes
You can add other vegetables like peas or corn to the chicken filling. For a richer flavor, you can use heavy cream instead of milk in the filling.