Biscuit Topped Deep Dish Chicken

READY IN: 1hr 10mins
Recipe by MizzNezz

For a hearty satisfying supper, you can't beat this creamy deep dish.

Top Review by SharleneW

There was not enough liquid for it to be "creamy" so I added a bit more water before baking. The biscuit topping was good, but the chicken/vegetable part was very bland. Could benefit from some more seasoning--maybe a teaspoon of basil. — posted Nov 4, 2004 Update: I tried this recipe again exactly as written with the exception of adding 1 teaspoon rosemary. It was perfectly "saucy" and tasted wonderful. I must have misread recipe the first time I made it and didn't add enough of the water/milk called for. I'd definitely make again!

Ingredients Nutrition


  1. Heat oven to 375°F, grease 2 quart casserole.
  2. Melt butter in large saucepan.
  3. Add carrots, potatoes, onion, and celery.
  4. Cook and stir for 2 minutes, add water, heat to boiling, reduce heat, simmer 10 minutes.
  5. Add flour and spices, stir in milk and boullion.
  6. Cook and stir on medium until it comes to a boil.
  7. Stir in chicken, pour into casserole.
  8. BISCUITS: Mix first 4 ingredients.
  9. Cut in butter until course crumbs.
  10. Stir in milk, drop by spoonfuls on top of casserole.
  11. Bake for 35 minutes, until bubbly and browned.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a