Chicken and Biscuits
By America's Test KitchenPublished on February 16, 2022
Time
45 minutes
Yield
Serves 6
Ingredients
1½ cups Bisquick original mix 3 cups chicken broth, divided4 ounces Gruyère cheese, shredded (1 cup)2 tablespoons minced fresh tarragon, divided¼ teaspoon pepper 3 tablespoons vegetable oil 1 pound leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly8 ounces white mushrooms, trimmed and sliced thin¼ cup all-purpose flour 3 garlic cloves, minced1 cup heavy cream 3 cups shredded rotisserie chicken 1 cup frozen peas, thawed
Instructions
- 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.
- 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.
- 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.
Time
45 minutesYield
Serves 6Ingredients
1½ cups Bisquick original mix
3 cups chicken broth, divided
4 ounces Gruyère cheese, shredded (1 cup)
2 tablespoons minced fresh tarragon, divided
¼ teaspoon pepper
3 tablespoons vegetable oil
1 pound leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
8 ounces white mushrooms, trimmed and sliced thin
¼ cup all-purpose flour
3 garlic cloves, minced
1 cup heavy cream
3 cups shredded rotisserie chicken
1 cup frozen peas, thawed
Ingredients
1½ cups Bisquick original mix
3 cups chicken broth, divided
4 ounces Gruyère cheese, shredded (1 cup)
2 tablespoons minced fresh tarragon, divided
¼ teaspoon pepper
3 tablespoons vegetable oil
1 pound leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
8 ounces white mushrooms, trimmed and sliced thin
¼ cup all-purpose flour
3 garlic cloves, minced
1 cup heavy cream
3 cups shredded rotisserie chicken
1 cup frozen peas, thawed
Ingredients
1½ cups Bisquick original mix
3 cups chicken broth, divided
4 ounces Gruyère cheese, shredded (1 cup)
2 tablespoons minced fresh tarragon, divided
¼ teaspoon pepper
3 tablespoons vegetable oil
1 pound leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
8 ounces white mushrooms, trimmed and sliced thin
¼ cup all-purpose flour
3 garlic cloves, minced
1 cup heavy cream
3 cups shredded rotisserie chicken
1 cup frozen peas, thawed
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
- 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.
- 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.
- 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.
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