Chicken and veggies are smothered in a delicious creamy sauce, topped with biscuits, and baked until golden.
Ingredients :
1 medium baking potato peeled and diced ½-inch
⅓ cup butter
½ yellow onion chopped
2 cloves garlic minced, or ½ teaspoon garlic powder
¾ teaspoon poultry seasoning or to taste
⅓ cup all-purpose flour
1 ½ cups whole milk
1 ¼ cups chicken broth
2 ½ cups frozen mixed vegetables thawed
2 cups cooked chopped chicken
½ teaspoon salt or to taste
½ teaspoon black pepper or to taste
Directions :
Preheat the oven to 400°F.
Add diced potatoes to a small saucepan and cover with water. Bring to a gentle boil over medium-high heat and cook covered until potatoes are tender, about 10 minutes. Drain well.
In a separate or a deep skillet, melt the butter over medium heat. Add the onion, garlic, and poultry seasoning and cook until softened, about 3-4 minutes. Add the flour and cook for 1 minute more.
Gradually add the milk and chicken broth over medium heat, whisking after each addition until smooth. Bring to a boil and simmer for 1 minute.
Stir in the drained potatoes, chicken, and frozen vegetables. Cook for 1 minute more and taste and season with salt and pepper.
Transfer the mixture to a 3-quart baking dish and top with the biscuits.
Bake uncovered for 25 to 30 minutes or until the biscuits are cooked through and golden brown. Cover if the biscuits start to get too brown.
Remove from the oven and brush the biscuits with melted butter. Let the casserole rest for 10 minutes before serving.
