This dish has a beautifully golden crust. The biscuits on top look like a lattice on a pie or a wicker basket. Not only the perfect comfort food, this recipe is also a showstopper for any potluck.
Author:Addie Gundry
Prep Time:30 minutes
Cook Time:1 hour
Total Time:1 hour 30 minutes
Yield:Serves 6
Category:Entrées
Ingredients
Scale
8 ounces rotini
2 tablespoons unsalted butter
4 carrots, chopped
1 (12-ounce) bag frozen mixed vegetables
Kosher salt
3/4 cup all-purpose flour
4 1/2 cups chicken broth, low- sodium preferred
1 cup half-and-half
1/2 teaspoon dried thyme
3 medium boneless, skinless chicken breasts, cooked and chopped (about 3 cups)
1 (16.3-ounce) can refrigerated biscuits
Instructions
Preheat the oven to 350ºF. Coat a 9 × 13-inch baking dish with cooking spray.
Bring a large pot of water to a boil. Add the rotini and cook until al dente. Drain and set aside.
In a large skillet, melt the butter over medium-high heat. Add the mixed vegetables and 1 teaspoon salt and cook until softened and lightly browned, 5–7 minutes.
Stir in the flour and cook, stirring constantly, until lightly browned, about 1 minute. Gradually whisk in 1 cup of the chicken broth and cook until thickened. Slowly whisk in the remaining broth, the half and-half, and thyme.
Add the chicken, vegetable mixture, and pasta and bring to a boil. Reduce the heat to low and simmer for 15 minutes, or until the sauce has thickened. While the chicken mixture is simmering, open the can of biscuits and cut each one into four pieces.
Pour the chicken mixture into the prepared baking dish. Place the biscuit pieces all over the top of the dish, completely covering the pasta.
Bake for 25 minutes, or until the edges are bubbling and the biscuits are golden brown. Serve.
Notes
To cook the chicken, place the breasts on a baking sheet and bake at 350 degrees F for 30 minutes.
