Dutch Oven Chicken & Biscuit Casserole

By á-24734

Ingredients

• Biscuits:
• 3 Cups Rotisserie Chicken, cubed
• 1 Lg. Carrot, chopped
• 1 Cup Frozen Peas, thawed and drained
• 2 1/2 Cups Chicken broth
• 2 Tbs. Butter
• 2 Tbs. Parmesan Cheese
• 1 Tbs. Flour
• 4 Tbs. Unsalted Butter
• 1 1/4 Cups Flour
• 1/4 tsp. Salt
• 1 1/2 tsp. Baking Powder
• 1/2 Cup Milk

Preparation

Step 1

Preheat oven to 375 degrees. In a large Dutch oven over medium-high heat, melt butter and saute carrots until soft, about 8 minutes. Add 1/2 cup chicken broth and stir until almost evaporated. Then add flour and the rest of the broth. Stir mixture and bring to a boil. Season with salt and pepper and reduce heat to low simmering until thickened, about 3 minutes/ Add chicken, peas, and Parmesan and stir to coat thoroughly with sauce. In a food processor, pulse together flour, salt, butter, and baking powder. Slowly add milk into the mixture and pulse until a soft dough forms. Using a spoon, scoop dough balls and evenly cover the top of the chicken mixture. Bake uncovered 30-40 minutes or until biscuits are golden brown. Remove from oven and let cool for 10 minutes before serving.