Ingredients
Filling
- 4 cups shredded cooked chicken
- 2 tablespoons vegetable oil (divided)
- 1 onion, diced (about 1 cup)
- 3 medium carrots, sliced into ¼ inch slices
- ½ cup chopped celery
- Salt and pepper, to taste
- 8 ounces mushrooms, sliced
- 1 teaspoon soy sauce
- 1 teaspoon tomato paste
- 4 tablespoons butter
- ½ cup flour
- 1 cup milk
- 2 cups chicken broth
- 2 teaspoons lemon juice
- 3 tablespoons chopped parsley
- ¾ cup peas (optional)
Biscuit Crumble Topping
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon pepper
- ⅛ teaspoon cayenne pepper
- 6 tablespoons cold butter, cut into cubes
- ½ cup parmesan cheese, grated
- ¾ cup plus 2 tablespoons cream
Instructions
- Preheat Oven: Preheat your oven to 450ºF to get ready for baking the biscuit crumble topping and finishing the casserole.
- Prepare Biscuit Crumble Topping: In a large bowl, whisk together flour, baking powder, salt, pepper, and cayenne pepper. Cut in the cold butter using a pastry cutter or fork until the mixture resembles small peas. Stir in the grated parmesan cheese, then add the cream gradually, stirring with a fork until large clumps form and the flour is fully incorporated.
- Bake Crumble Topping: Spread the biscuit crumble mixture onto a baking sheet lined with parchment paper, breaking it into 2-inch clumps. Bake in the preheated oven for 10-12 minutes until the topping is slightly browned and set aside.
- Sauté Vegetables: In a large skillet or Dutch oven, heat 1 tablespoon of vegetable oil over medium-high heat. Add the carrots, onions, and celery with a pinch of salt and pepper, cooking until the onions are translucent and carrots slightly softened, about 5 minutes. Remove the cooked vegetables to a bowl.
- Cook Mushrooms: Add the remaining 1 tablespoon of oil to the same skillet, then add sliced mushrooms. Cook until browned and their juices have released, approximately 5 minutes. Stir in soy sauce and tomato paste, cooking for an additional minute. Remove mushrooms to the bowl with the other vegetables.
- Make Sauce: Melt 6 tablespoons butter in the skillet over medium-high heat. Whisk in the ½ cup flour and cook for 1 minute to form a roux. Gradually whisk in chicken broth and milk, stirring constantly until the mixture is incorporated and thickened. Season to taste with salt and pepper. Remove from heat and stir in 2 tablespoons chopped parsley and lemon juice.
- Combine Filling: Add shredded chicken, sautéed vegetables, and peas if using into the sauce. Stir well to combine all ingredients uniformly.
- Assemble Casserole: Pour the filling into a deep 9 x 13 inch baking dish. Evenly top with the baked biscuit crumble topping.
- Bake Casserole: Bake in the preheated oven for 15 minutes until the topping is browned and the filling is bubbly.
Notes
- You can substitute rotisserie chicken for fresh cooked chicken to save time.
- For a gluten-free option, use gluten-free flour blends for both the sauce and the biscuit topping.
- Add more vegetables like peas or green beans for extra nutrition and texture.
- Make the biscuit topping ahead and store it in the fridge before baking to streamline the cooking process.
- Use low-fat milk and reduce butter slightly to lower the fat content without compromising flavor too much.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
