Chicken and Biscuit Casserole

The first time I made this, my youngest daughter was about 18 months old. I gave her a bowl of this, got up to get drinks for everyone, and by the time I got back, she had eaten all of hers, and had stolen my bowl and eaten most of mine. I guess she liked it! :)


1/4 cup butter

2 cloves garlic, minced

1/2 cup chopped onion

1/2 cup chopped celery

1/2 cup chopped baby carrots

1/2 cup all-purpose flour

2 teaspoons sugar

1 teaspoon salt

1 teaspoon dried basil

1/2 teaspoon ground black pepper

4 cups chicken broth

1 (10 ounce) can peas, drained(or 1 cup frozen peas)

4 cups diced, cooked chicken meat

2 cups buttermilk baking mix

2 teaspoons dried basil

2/3 cup milk

(you can substitute any biscuit recipe you want for these 3 ingredients, just add the basil to your favorite biscuit recipe)

Preheat oven to 350 F.

In a skillet, melt the butter over medium-high heat. Cook and stir the garlic, onion, celery, and carrots in butter until tender. Mix in the flour, sugar, salt, 1 teaspoon dried basil, and pepper. Stir in broth, and bring to a boil. Stirring constantly, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes, then mix in chicken. Transfer mixture to the prepared baking dish.

In a medium bowl, combine the baking mix and 2 teaspoons dried basil. Stir in milk to form a dough. Divide the dough into 6 to 8 balls. On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture.

Bake in the preheated oven for 30 minutes. Cover with foil, and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits.