Chicken and Biscuit Casserole

Dice the onion, carrots, and celery. Mince the garlic, and set the vegetables aside.

Add 1 Tbsp of butter to a deep-sided skillet and melt over medium heat. Add the ground chicken to the skillet and season with salt, pepper, red pepper flakes, and sage.

Let the chicken cook, stirring only occasionally to allow time for the chicken to brown. Once fully cooked, remove the chicken from the skillet with a slotted spoon, leaving the extra fat in the pan. If no fat remains, add an additional 1 Tbsp of butter.

After removing the chicken from the skillet, add the diced onion to the skillet. Saute until the onions are translucent. Add chopped carrots, celery, corn, garlic, and a pinch of salt and pepper. Saute the vegetables for about 5 minutes until the carrots are slightly soft.

Break the chicken into smaller pieces and add back to the skillet and stir to combine.

Add 2 Tbsp of butter and 2 Tbsp of flour to the skillet. Stir and cook this mixture for about 2 minutes, continuing to stir until the butter has melted and the flour is coating the vegetables.

Stir in the chicken broth, making sure to dissolve all of the flour and browned bits off the bottom of the skillet. Bring the broth to a simmer, at which point the broth will thicken slightly. Taste the mixture and adjust seasonings if necessary.

Remove the skillet from heat and transfer the mixture to a casserole dish. Set aside.

Preheat the oven to 425°F.

Add the flour, baking powder, salt, pepper, and sugar to a medium bowl and whisk to combine. Sprinkle grated cheese into dry ingredients and toss to coat.

Melt 2 Tbsp of butter and stir it into the buttermilk. (It’s okay if the mixture curdles.) Fold the buttermilk mixture into the dry ingredients until just combined.

Drop dollops of the biscuit mixture evenly around the top of the casserole.

Cut 1 Tbsp of chilled butter into very small pieces and sprinkle over the biscuits.

Bake the casserole for about 25 minutes or until the biscuits are golden brown.