A comforting and hearty chicken casserole topped with golden biscuits, perfect for a family dinner.
Cook the chicken breasts in a large pot with water, celery, onion, poultry seasoning, salt, and pepper until tender.
Shred the chicken into bite-sized pieces once cooled for even distribution in the casserole.
Remove the chicken and reserve 4 cups of the broth. Discard the cooked vegetables.
Strain the broth to remove any small bits for a smoother sauce.
Add diced carrots and potatoes to the reserved broth and cook until tender.
Cut the vegetables into uniform sizes to ensure even cooking.
Mix evaporated milk with flour and stir into the vegetable mixture to thicken.
Whisk the flour into the milk thoroughly to avoid lumps.
Pour the mixture into a greased baking dish and set aside.
Spread the mixture evenly for consistent baking.
Prepare the biscuit dough by mixing flour, baking powder, salt, and butter until crumbly. Add milk and mix until a dough forms.
Use cold butter to achieve flaky biscuits.
Roll out the dough and cut into rounds using a biscuit cutter.
Flour the cutter to prevent sticking.
Place the biscuits on top of the chicken mixture in the baking dish.
Leave a small gap between biscuits for even baking.
Bake in a preheated oven at 400°F until the biscuits are golden brown.
Brush the biscuits with melted butter for a glossy finish.
Serve the casserole warm and enjoy.
Garnish with fresh parsley for a pop of color.
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