One-Pot Creamy Chicken& Biscuits Casserole

Filling

1. 1

   Preheat the oven to 425°F.

2. 2

   Season the chicken breasts with salt, pepper, dried dill, garlic powder, and oregano; roast for 25–35 minutes until cooked through, then let cool and dice.

3. 3

   In a large Dutch oven melt 2 tbsp butter with 1 tbsp olive oil over medium‑high heat.

4. 4

   Add the diced onion, carrots, and celery; season with salt and pepper and sauté until softened, about 7 minutes.

5. 5

   Stir in minced garlic, dried thyme, dried dill, garlic powder, and cayenne pepper; cook for 2 minutes.

6. 6

   Sprinkle ¼ cup flour over the vegetables and stir continuously for 2 minutes to form a roux.

7. 7

   Whisk in 32 oz chicken stock and ¼ cup heavy cream, bring to a gentle simmer.

8. 8

   Add the diced chicken, frozen peas, and any pan juices; adjust seasoning with salt and pepper, then set aside.

Biscuits

9. 9

   In a medium bowl combine 2 cups flour, 1 tbsp baking powder, ½ tsp baking soda, 1 tsp salt, ½ tsp dried dill, ½ tsp dried thyme, and 3 tbsp chopped parsley.

10. 10

    Cut in 4 tbsp cold butter until the mixture resembles coarse crumbs.

11. 11

    Mix in ¾ cup grated parmesan cheese.

12. 12

    Add 1 cup almond milk gradually, mixing with a fork until the dough just comes together; avoid over‑mixing and let rest 5 minutes.

13. 13

    Drop spoon‑sized balls of dough onto the prepared sauce, spacing them evenly to cover the surface.

14. 14

    Bake in the preheated 425°F oven for 35–40 minutes, until the sauce is bubbly and the biscuits are golden brown.

15. 15

    Garnish with additional fresh parsley and serve hot.