Chicken and Whole Wheat Biscuits Casserole is the perfect comfort food with fluffy, low-fat biscuits and a creamy, low calorie chicken stew. It will be your new favorite dinner recipe.
The clouds have parted, and the angels are singing. That is exactly how I feel when we have Chicken and Biscuits for dinner. My all-time favorite bread, a fluffy biscuit, sops up the delicious gravy from the creamy chicken stew underneath. Every bite is sheer heaven. I have to admit, it took me forever to make a good biscuit, which is quite funny since the trick is to do as little as possible to it. I have two other tips for a fluffy biscuit. The first is frozen, grated butter. I like to freeze the butter for a few minutes. Then I grate it and pop it back in the freezer. You want it really cold. The next tip is seltzer water. Yes, a little bubbly gives your biscuits more lift. I always make mine by hand with a bowl. You don’t need to use a food processor. The dough is really simple to stir together and less chance you will overwork the dough. I barely mix mine. I just want it incorporated, just barely.
When you are cutting out the biscuits, be sure to push straight down with the cookie cutter. Do not twist it. Don’t do it people. Push straight down and pull the cookie cutter straight up. It is that easy. You can put this delicious casserole together earlier in the day and pop it in the oven to cook before dinner. It will save you some time. Need a dish to bring to a potluck or a neighbor. Chicken and Biscuits is the perfect casserole. It is comforting, easy on the tummy and filling. I love to fill mine with vegetables. I happened to find some cute, colorful carrots. See those purple specks in the casserole, those are carrots. Carrots that are my favorite color, swoon! Give this delicious and lightened comfort food a try. Your taste buds and tummy will thank you.
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Christie Daruwalla
Yields 9
15 minPrep Time
1 hr, 30 Cook Time
1 hr, 45 Total Time
Save RecipeIngredients
- 1/2 tbsp. vegetable oil
- 1 1/2 cup finely chopped carrots
- 1 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 8 oz. sliced mushrooms
- 2 garlic cloves, minced
- 1 tsp. kosher Salt, divided
- 1/4 tsp. fresh ground black pepper
- 1 tsp. Poultry seasoning
- 1 tsp. Thyme
- 2 lbs. Boneless, skinless chicken breast, cut into bite size pieces
- 12 oz. frozen pearl onions, defrosted
- 1/4 cup whole wheat Flour
- 1 cup cashew milk
- 1 cup frozen peas
- 2 cup (240 grams) whole wheat flour
- 1 tbsp. baking powder
- 1/2 tsp. baking soda
- 3/4 tsp. kosher salt
- 1/8 tsp. fresh ground black pepper
- 3 tbsp. grated unsalted butter, frozen
- 1/2 cup cold cashew milk
- 1/2 cup cold seltzer water
Instructions
- Preheat oven to 425•. Spray a 9 x 13 inch baking dish with non-stick cooking spray.
- Heat oil in a large Dutch oven over medium heat.
- Stir in carrots, onion, celery and mushrooms. Cover and saute for 20 minutes, stirring frequently.
- Stir in garlic, salt, pepper, poultry seasoning and thyme. Cook, stirring, for one minute.
- Stir in chicken and onions. Cover and cook for 15 minutes. Remove the lid and cook for another 10 minutes, or until chicken is cooked.
- Stir in the flour and cook, stirring, for one minute.
- Stir in the milk and bring to a simmer. Simmer until the sauce starts to thicken.
- Stir in the peas.
- Pour into the baking dish.
- In a large bowl, whisk together flour, baking powder, baking soda, salt and pepper.
- Using a pastry cutter, cut in butter until it is pea sized.
- Stir in milk and seltzer until just combined.
- Flour a work surface and place dough on top.
- Flour your hands and knead the dough five times.
- Gently pat out the dough with your hands until it is about 3/4 inch thick.
- Flour a cookie cutter and cut out 9 biscuits.
- Place on top of the chicken mixture.
- Bake for 20 to 25 minutes
Notes
Cal 314/Fat 9g/Carbs 31g/Fiber 5g/Protein 29g I calculated 8 Weight Watcher smart points
Happy Healthy Eating,
Christie
But wait, there’s more. Check out these deliciously, low calorie comfort food recipes:
Salsa Verde Turkey Enchilada Casserole
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