Go Back
–+ servings

Station Wagon Bake

CasseroleChickenDiner-Style
Time :1 hour
Yield :6 servings
Print
Share :

Recipe Background

Some things are just classic, no question about it. The Station Wagons from the 80's with the wood side paneling. A good, homemade casserole made with love. Just being with family. So, if something called Station Wagon Bake comes out of your kitchen, you just know it has to be timeless. The creamy, savory, pot pie-like chicken filling is bubbling and oh so satisfying, and on top you'll find homemade cheese and herb biscuits ready to be scooped up onto happy spoons. Station Wagon Bake might take you back in time, or it might become the dish that you'll want to go back to while far into the future.
Some things are just classic, no question about it. The Station Wagons from the 80's with the wood side paneling. A good, homemade casserole made with love. Just being with family. So, if something called Station Wagon Bake comes out of your kitchen, you just know it has to be timeless. The creamy, savory, pot pie-like chicken filling is bubbling and oh so satisfying, and on top you'll find homemade cheese and herb biscuits ready to be scooped up onto happy spoons. Station Wagon Bake might take you back in time, or it might become the dish that you'll want to go back to while far into the future.

Ingredients

For the filling:

  • 2 cups chicken broth
  • 1 cup half-and-half
  • 1/3 cup butter
  • 1 cup onion chopped
  • 1 cup carrots peeled and chopped
  • 1 cup celery chopped
  • 1/2 cup flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups chicken cooked, diced or shredded
  • 1/2 cup frozen peas not thawed

For the biscuits:

  • 2 cups premade baking mix
  • 2/3-3/4 cup cold buttermilk
  • 1/2 cup cheddar cheese grated
  • 1/4 teaspoon dried parsley
  • 2 tablespoons butter melted
  • 1/8 teaspoon garlic powder

Directions

  • Preheat the oven to 425 degrees F.
  • Spray a 2 1/2-3-quart casserole dish with cooking spray.
  • In a separate bowl, whisk together the chicken broth and the half-and-half.
  • Melt the 1/3 cup of butter in a large skillet over medium-high heat.
  • Add the onion, the carrot, and the celery to the butter and sauté until softened, about 10 minutes.
  • Add the flour to the veggie mixture and continue cooking and stirring until the raw flour smell dissipates, about 1 minute.
  • Reduce the heat to medium and gradually stir in the chicken broth mixture.
  • Continue cooking over medium heat, stirring regularly, until thick and bubbly, about 5-6 minutes. Do not let the mixture boil.
  • Add the salt, the pepper, the chicken, and the frozen peas to the veggie mixture.
  • Transfer the mixture to the prepared baking dish and cover it with foil and bake for 10 minutes.
  • Using a fork, stir together the baking mix, the buttermilk, the cheese, and the parsley in a bowl until a soft dough forms.
  • Transfer the chicken mixture from the oven, uncover, and stir.
  • Use a large scoop to drop about 1/4 cup of the biscuit dough at a time onto the hot chicken mixture, forming about 8 biscuits.
  • Bake, uncovered, until the biscuits are golden-brown and a toothpick inserted into the center of a biscuit comes out clean, about 12 minutes.
  • In a bowl, stir together the remaining melted butter and the garlic powder.
  • Brush the butter mixture over the biscuits.
  • Serve.
×