EFK Tested
EFK Chicken & Biscuit Casserole
EFK Chicken & Biscuit Casserole is the kind of food we build at Erickson Family Kitchen: practical, deeply seasoned, and meant to bring people back to the table. This EFK-tested recipe keeps the method clear, the ingredients purposeful, and the finished dish grounded in real family cooking.
- Prep
- 25 min
- Cook
- 30 min
- Yield
- 6–8 servings
- Cuisine
- Mediterranean
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Heat BlueStar oven to 400°F. Melt butter in the de Buyer Country Fry Pan or a saucepan over medium heat. Add onion, carrots, and celery and cook until softened. Add garlic and cook briefly. Sprinkle in flour and cook for about 1 minute, stirring constantly. Slowly whisk in chicken stock until smooth, then whisk in milk or cream. Simmer until the sauce thickens enough to coat a spoon. Add shredded chicken, peas, salt, black pepper, and thyme and stir until evenly combined and hot. Transfer filling to a baking dish if not using an oven-safe vessel suitable for the finished casserole. Arrange biscuits over the top with a little space between them for expansion. Bake until the filling is bubbling and biscuits are deeply golden and completely baked through, generally 25 to 30 minutes. If biscuit tops brown before centers are done, loosely shield the tops while continuing to bake. Rest 10 minutes before serving.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; de Buyer Country Fry Pan or saucepan; whisk; wooden spoon or spatula; baking dish; BlueStar range and oven.
Food safety & storage
Use properly cooked chicken. Refrigerate casserole promptly and use within 3–4 days. Reheat until hot throughout. For best biscuit texture, reheat uncovered in the oven rather than microwaving when practical.
View this recipe on the original EFK website ↗