Home comforts: sometimes they feel rarer and more satisfying than anything the fanciest restaurant could ever produce. That’s true in more ways than one with the Bacon Chicken Biscuit Bake. This colossally delicious casserole features a creamy, savory, and slightly zesty sauce with the perfect golden-brown biscuit crust. The chicken is juicy, the vegetables are tender, and the biscuits come loaded with sharp cheddar and succulent bacon, leaving each bite buttery and bountiful! Bacon Chicken Biscuit Bake invites you to find that piece of home you’ve been missing.
Ingredients
- 1/3 cup plus 2 tablespoons butter, cold, plus 1/2 cup, cold and cubed, plus 2 tablespoons, melted, divided
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 1/2 cups milk
- 1 1/2 teaspoons Creole seasoning
- 1 large sweet onion, diced
- 1 (8-ounce) package fresh mushrooms, sliced
- 4 cups chicken, cooked, shredded
- 2 cups frozen cubed hash browns
- 1 cup matchstick carrots
- 1 cup frozen small sweet peas
- 1/3 cup fresh parsley, chopped
- 2 cups self-rising flour, plus more, to taste, for dusting a work surface
- 3/4 cup sharp cheddar cheese, shredded
- 1/4 cup bacon, cooked and finely chopped
- 2 tablespoons fresh chives, chopped
- 1 cup whipping cream
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Lightly grease a 9×13-inch baking dish.
Step 3 –In a large saucepan over medium heat, melt 1/3 cup of the cold butter.
Step 4 –Add the all-purpose flour to the butter and cook, whisking constantly, until golden and the raw flour smell dissipates, about 1 minute.
Step 5 –Gradually add the chicken broth and the milk to the butter mixture and cook, whisking constantly, until thickened and bubbly, about 6-7 minutes.
Step 6 –Transfer the butter mixture away from the heat.
Step 7 –Add the Creole seasoning to the sauce mixture and stir to incorporate.
Step 8 –In a large Dutch oven over medium-high heat, melt 2 tablespoons of the remaining cold butter.
Step 9 –Add the onion and the mushrooms to the Dutch oven and sautĂ© until tender, about 10 minutes.
Step 10 –Add the chicken, the hash browns, the carrots, the sweet peas, the parsley, and the sauce mixture to the onion mixture and stir to combine.
Step 11 –Spoon the filling into the prepared baking dish.
Step 12 –Bake the chicken pie filling for 15 minutes.
Step 13 –In a large bowl, add 2 cups of the self-rising flour.
Step 14 –Cut 1/2 cup of the cold cubed butter into the self-rising flour with a pastry blender or fork, until the mixture is crumbly and resembles small peas.
Step 15 –Add the cheese, the bacon, the chives, and the whipping cream to the butter-flour mixture and stir, just until the dry ingredients are moistened.
Step 16 –Lightly dust a work surface using the extra self-rising flour.
Step 17 –Turn the dough out onto the work surface, kneading the dough softly 3-4 times.
Step 18 –Roll or pat the dough to 1/2-inch thickness.
Step 19 –Cut the dough with a 2 1/2-inch round cutter to form 13 biscuits.
Step 20 –Arrange the biscuits over the top of the chicken pie filling.
Step 21 –Bake the biscuit casserole until the biscuits are golden-brown and the chicken filling is bubbly, about 20-25 minutes.
Step 22 –Brush the biscuits with 2 tablespoons of the melted butter.
Step 23 –Serve.
