America's Test Kitchen LogoCook's Country LogoCook's Illustrated LogoAmerica's Test Kitchen LogoCook's Country LogoCook's Illustrated Logo
The following text field filters the results that follow as you type.
no results available
Chicken and Biscuits
Photography by Steve Klise. Styling by Kendra Smith.

Chicken and Biscuits

Headshot of America's Test Kitchen
By America's Test Kitchen
4(91)
32Comments
Save
Saved

Time

45 minutes

Yield

Serves 6

Ingredients

Ingredient check list

Why This Recipe Works

If you've never used Bisquick baking mix before, it may sound terribly old-fashioned, but it's actually just a time-saving blend of flour, baking powder, salt, sugar, and shortening. You'll also lean into the ease of a store-bought rotisserie chicken. Using both of these convenience items allows you to focus your time and effort on making a rich, creamy sauce with meaty mushrooms, sweet leeks, and green peas that adds loads of flavor and substance to the casserole. For the crowning glory, doctor up the Bisquick by adding Gruyère and tarragon for cheesy, herby, utterly flavorful biscuits. Parbaking the biscuits before perching them atop the casserole seals their crust and prevents gumminess, which can result if you just plop the dough on top. After just 10 minutes in the oven, the finished dish that emerges is worthy of gracing any table—even one in the South.

Instructions

  1.  Adjust oven rack to middle position and heat oven to 450 degrees. Line baking sheet with parchment paper. Stir Bisquick, ¾ cup broth, Gruyère, 1 tablespoon tarragon, and pepper together in bowl until combined. Using two greased soupspoons, scoop out and drop 12 even mounds of dough onto prepared baking sheet (about 2 heaping tablespoons per mound). Bake until biscuits are puffed and lightly browned on bottom, about 10 minutes.
  2.  Meanwhile, heat oil in 12-inch skillet over medium-high heat. Add leeks and mushrooms and cook until softened and lightly browned, 5 to 7 minutes. Stir in flour and garlic and cook until lightly browned, about 1 minute. Gradually whisk in remaining 2¼ cups broth and cream, scraping up any browned bits and smoothing out any lumps, and simmer until thickened, 3 to 5 minutes. Stir in shredded chicken, peas, and remaining 1 tablespoon tarragon. Off heat, season with salt and pepper to taste.
  3.  Grease 13 by 9-inch baking dish and transfer chicken mixture to prepared dish. Place biscuits on top and bake until filling is bubbling and biscuits are browned, about 10 minutes. Let cool slightly and serve.

More Like This

Equipment

13 by 9-inch Broiler-Safe Baking Dishes

Recipe

Cheesy Ravioli Bake with Sausage

Average rating 4.5, 144 ratings.

Keep Exploring

Quick BreadsWeeknightMain CoursesChicken
This is a members' feature.