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Garlic-Parmesan Chicken Drop Biscuit Bake
Rachel Kim

Garlic-Parmesan Chicken Drop Biscuit Bake

Homemade drop biscuits are faster than rolling dough and give this pan a rough, crisp top. Parmesan is in the dough, not dumped over the gravy. Leave gaps between biscuits so steam can escape from the filling.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8
Ingredients Method

Ingredients
  

  • 4 tbsp unsalted butter divided
  • 1 small yellow onion chopped
  • 3 tbsp all-purpose flour
  • 2 1/2 cups low-sodium chicken broth
  • 1 cup whole milk divided
  • 1 tsp garlic powder divided
  • 1 tsp kosher salt divided
  • 1/2 tsp black pepper
  • 3 cups chopped cooked chicken
  • 2 cups frozen mixed vegetables
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 cup finely grated Parmesan cheese

Method
 

  1. Heat the oven to 425°F and melt 2 tablespoons butter in a 10-inch oven-safe skillet.
  2. Cook the onion until soft, whisk in 3 tablespoons flour for 1 minute and gradually add the broth and 1/2 cup milk.
  3. Simmer until thick, then stir in 1/2 teaspoon garlic powder, 1/2 teaspoon salt, black pepper, cooked chicken and frozen vegetables.
  4. Whisk 2 cups flour, baking powder, Parmesan, remaining garlic powder and remaining salt in a bowl.
  5. Melt the remaining butter and stir it with the remaining milk, then fold the liquid into the dry ingredients.
  6. Drop 8 mounds of biscuit dough over the hot filling, leaving gaps between them.
  7. Bake until the biscuits are browned and cooked through, 22 to 26 minutes.