Chicken & Biscuit Bake
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Chicken Biscuit Bake Ingredients 
Mix all of the ingredients together 
This is a delicious and satisfying recipe that will feed a family. I think it’s about as good as a chicken pot pie from scratch, with a lot less work. I enjoy doing more of it from scratch, but you make it even easier by purchasing your shredded chicken and using frozen mixed vegetables. This recipe was adapted from Kendrick BBQ.
Chicken & Biscuit Bake
Category
Casseroles
Southern Cooking
Persons
6
Prep Time
45 minutes
Cook Time
40 minutes
Total Time
1 hour, 25 minutes
Ingredients
- 2-3# of cubed or shredded chicken.
- 1 half onion, chopped
- 2 carrots, sliced
- 2 stalks celery, sliced
- 2 cloves garlic, minced
- 2 cans of cream soup – you can use Cream of Chicken but I like a Cream of Mushroom and a Cream of Celery for added flavor.
- 1 cup of milk
- 2 Tablespoons of seasoning of your choice – I like Creole and Cavender’s.
- 1 cup of frozen peas
- 1 cup of shredded cheese
- 1 tube of big biscuits
Instructions
- You can parboil or grill the chicken before shredding, or deconstruct a roasted chicken from the store, or you can buy shredded chicken from the deli.
- Sauté the onion, celery and carrots in a little oil until softened. Add the garlic and cook until fragrant.
- Preheat your oven to 400 degrees F.
- Combine the cream soups, the milk, and your seasonings and mix well.
- Add the sautéed vegetables, peas, cheese, and chicken and mix well.
- Add the quartered biscuits and fold through.
- Spray a large casserole dish and turn the mix into the dish. Level and smooth it out.
- Cook for 45 minutes, until the biscuits are browned on top.
- Garnish with some fresh parsley or thyme.