This delicious casserole is meant to be the second meal made from leftover chicken or turkey with gravy. It is a soul-comfort food with a crispy biscuit topping that is a meal in itself. A long-time nutritious family favorite!
3-4 c. cooked, chunked chicken (or turkey)
1 medium onion, chopped
2 large carrots, sliced into chunks
1 c. frozen peas
2-4 medium potatoes – chunked and boiled
4 tbsp. Butter
2-3 tbsp. Flour
½ tsp. Thyme
½ tsp. Basil or Sage
½ tsp. Pepper
1 c. Chicken Broth
1 c. Half & Half
Cheese Biscuit (below)
Melt butter in small saucepan. Sauté onion in butter until translucent. Add flour, a little at a time, until pasty (create a roué). In a large saucepan mix chicken broth, peas, carrots. Let simmer on medium about 10-15 minutes until vegetables are firm-almost tender. Remove vegetables from broth and place into large casserole dish. Add chicken chunks and boiled potatoes to vegetables in casserole dish.
Put broth heat on low, add herbs. Add some broth to roué, stirring constantly. Add thickened roué from small saucepan to broth, stirring constantly until broth thickens. Add cream to broth. Simmer on low about 10 minutes. Pour sauce into casserole dish, mix chicken, vegetables and sauce well.
Preheat oven to 375.
Cheese Biscuit
Mix:
2 c. flour
2 tbsp. Baking powder
1 tsp. Salt
½ c. grated cheddar cheese
Toss with a fork to blend.
Cut in ¼ c. cold butter with 2 butter knives to make crumby.
In a separate cup beat 1 egg in ¾ c. milk.
Make a well in flour mixture, add liquid and stir gently until mixed. Drop spoonfuls of Cheese Biscuit to cover casserole (spread over top).
Bake at 375 until biscuit is golden, about 45 minutes.
