Chicken & Buttermilk Biscuits

This comforting and delicious chicken casserole is topped with simple homemade buttermilk biscuits 

and can be on your dinner table in no time!

It's a pretty well known fact that I am not a big fan of winter. I say it every year as the temps drop and the snow starts to fall. But I've lived in Michigan my whole life, my family is here, and really there isn't anywhere else I'd rather be. So I sort of hibernate during the winter, staying inside baking and cooking and watching my favorite sports in favor of going out in the cold.

One of my favorite things about winter though is definitely the food. I love comfort food, and there isn't much that's better than a big bowl of soup or a hearty casserole for dinner on a cold night. Chicken pot pie is a dish I dearly love. It reminds me so much of my childhood, and this Chicken and Buttermilk Biscuits is my new spin on that beloved dish. 

This dish is made entirely in a cast iron skillet, which is another reason why I love it so much. Only one pan to clean! Well, two if you count the bowl that you make the biscuit batter in. But the casserole goes from stovetop to oven to table in no time.

There are no canned soups involved here, just a simple homemade cream sauce. Using shredded rotisserie chicken saves time as you don't need to cook any chicken beforehand. From start to finish the dish takes just over an hour to prepare, so it's great for a weeknight meal or a weekend dinner.

Are you hungry yet?

Chicken & Buttermilk Biscuits
Author: Sarah Bates | The Chef Next Door
Serves 8
Print this recipe

Ingredients:
1 Tablespoon vegetable oil
1 Tablespoon butter
1/2 cup chopped onion
1/4 cup flour
2 teaspoons fresh chopped rosemary
1/4 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
2 cups frozen mixed vegetables
2 cups shredded cooked chicken (from a rotisserie chicken)
1/4 cup mozzarella cheese

For the biscuits:
2 cups flour 
2 tsp baking powder 
1/2 tsp baking soda 
1 Tbsp sugar 
1/2 tsp kosher salt 
1 cup buttermilk 
1 stick unsalted butter, melted and cooled just slightly 

Preheat the oven to 375 degrees. In a large cast iron skillet, heat the oil and butter together. Add the onion and saute until tender.  Whisk in the flour, rosemary, salt and pepper until well blended. Slowly whisk in the milk until smooth. Bring to a boil and cook and stir for about 5 minutes, or until thickened. Stir in the vegetables, chicken and cheese, and reduce the heat to low.

Meanwhile, make the biscuits. In a large bowl whisk together the flour, baking powder, baking soda, sugar and salt. In a 2-cup measuring glass, stir together the buttermilk and melted butter. 

Add the buttermilk mixture to the flour mixture and mix gently with a wooden spoon until the mixture is completely combined and a soft dough forms. Spray a 1/4-cup measuring cup with non stick spray and use it to scoop out portions of dough. Drop eight scoops of the dough directly on top of the chicken mixture.

Bake the skillet for 40 minutes, or until the biscuits are lightly browned and the casserole is bubbling. Serve immediately.

Bon Appétit!

I'm proud to partner with the United Dairy Industry of Michigan and I thank them for sponsoring this post! I was compensated for developing an Easy Does It recipe and, as always, all opinions are my own. UDIM, branded as Milk Means More, is the umbrella organization for the American Dairy Association and Dairy Council of Michigan. Their goal is to promote Michigan’s locally produced dairy products and reconnect consumers with the people behind their food.

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