Prepare the Creamed Chicken:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
Sprinkle the flour over the onions and garlic, stirring to coat. Gradually add the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until it thickens, about 5-7 minutes.
Stir in the milk or cream, shredded chicken, frozen peas and carrots, dried thyme, dried parsley, salt, and pepper. Cook until the mixture is heated through and the vegetables are tender.
Prepare the Biscuits:
In a large mixing bowl, whisk together the flour, baking powder, and salt.
Cut in the cold cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Gradually add the cold buttermilk, stirring until just combined. Be careful not to overmix.
Assemble the Casserole:
Pour the creamed chicken mixture into the prepared baking dish.
Drop spoonfuls of the biscuit dough over the top of the creamed chicken mixture. The dough will spread as it bakes, so there’s no need to flatten it.
Bake:
Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and cooked through.
Serve:
Allow the casserole to cool slightly before serving. Enjoy your hearty and comforting Creamed Chicken and Biscuits Casserole!
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