DUTCH OVEN CHICKEN & BISCUIT CASSEROLE RECIPE

Dutch Oven Chicken & Biscuit Casserole Recipe image

Provided by á-24734

Number Of Ingredients 13

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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

Steps:

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.