Biscuit Broccoli Chowdown

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It was one of those evenings - the kind that come at the end of the school year when everything feels chaotic, emotions are running high, and everyone’s just a little fried. We were in need of some serious comfort, so we poked around the fridge and found a few leftover chicken thighs… and what we came up with has become a true family favorite.

My son named it Biscuit Broccoli Chow Down (honestly, nailed it), and it’s been on repeat ever since. I added veggies to balance things out a bit, and the filling stays creamy and rich without using any milk or cream. Top it with golden, cheesy buttermilk biscuits and you’ve got a one-pot meal that satisfies absolutely everyone. And the best part? Leftovers crisp up like a dream in the air fryer...if you have any.

What You'll Need

Filling

1 cup diced carrots
1 cup diced onion
1 cup diced celery
4 cloves garlic, crushed
2 tablespoons extra virgin olive oil
Salt & freshly ground black pepper
2 cups frozen broccoli florets
3 tablespoons flour
2 cups chicken bone broth
2 cups cooked and diced chicken thighs 

Cheesy Buttermilk Biscuits

2 cups all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon baking soda
⅓ cup cold salted butter
⅔ cup buttermilk
½ cup shredded cheddar (for topping)

What You'll Do

Make the filling: 
In a large Dutch oven, heat the olive oil over medium heat. Add the carrots, onion, and celery, season with salt and pepper, and sauté until soft, about 5 minutes. Add the garlic and broccoli and cover, cooking for another 5 minutes. Stir in the flour, cooking for another minute or two to coat the veggies. Slowly pour in the chicken broth, stirring to remove any clumps and bring to a boil. Lower heat to a simmer and add the cooked chicken and cook for 10 more minutes while you make biscuits.

Make the biscuits: 
In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. Cut in the cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs. Stir in the buttermilk until just combined - don’t overmix.

Shape the biscuits: 
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick slab. Use a biscuit cutter or the rim of a glass (dusted with flour) to cut out biscuits.

Assemble: 
Place the biscuit rounds on top of the filling in the Dutch oven, leaving just a little space between them. Sprinkle the tops with shredded cheddar.

Bake: 
Transfer the whole thing to a 450°F oven and bake for 15-18 minutes, or until the biscuits are golden brown and cooked through.

I hope you all have a delicious and easy weekend and I'll see you back here next week!

-Alli

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