Recipes and Cooking Dill Chicken Everything Bagel Biscuit Hotdish In place of a pastry crust this chicken casserole is topped with biscuits showered in salty, garlicky everything bagel seasoning. By Molly Yeh Molly Yeh Instagram Website Molly is one of the leading experts in the farm-to-table food industry. With over a decade of experience making delicious dishes, her Midwestern focus coupled with her Jewish and Asian heritage provides valuable insight to readers who want fresh and delicious ideas. Learn about BHG's Editorial Process Published on October 26, 2021 Print Share Share Tweet Pin Email Hands On Time: 35 mins Total Time: 115 mins Servings: 8 Jump to Nutrition Facts Ingredients 3 ⅓ cup plus 1/4 cup all purpose flour 1 tablespoon baking powder 1 ½ teaspoon kosher salt 1 teaspoon baking soda 1 cup cold unsalted butter, cut up 1 ½ cup buttermilk 3 tablespoon unsalted butter 1 medium yellow onion, chopped 3 medium carrots, finely chopped 2 cup plus 1 tablespoon half-and-half 1 14.5 ounce can reduced-sodium chicken broth 1 ¼ pound skinless, boneless chicken thighs, cut into 3/4 inch pieces ¾ cup frozen peas ¼ cup fresh dill, roughly chopped 2 tablespoon poppy seeds 2 tablespoon sesame seeds 2 tablespoon dried minced garlic 2 tablespoon dried minced onion Pinch of caraway seeds Directions Preheat oven to 425°F. For biscuit dough: In a large bowl whisk together 3 1/3 cups flour, the baking powder, salt, and baking soda. Add the 1 cup butter and rub together with your fingers until butter is evenly distributed in pea-size bits. Gently fold in buttermilk until a soft and sticky dough forms. Wrap in plastic wrap. Chill 20 minutes. Meanwhile, in a 4- to 6-qt. pot melt the 3 Tbsp. butter over medium. Add onion, carrots, and a pinch salt; cook 8 to 10 minutes or until soft, stirring frequently. Add the 1/4 cup flour and stir to evenly distribute. Cook 1 to 2 minutes or until flour begins to smell toasty, stirring frequently. Whisk in 2 cups half-and-half and the chicken broth until combined. Bring to boiling, stirring occasionally with a wooden spoon or rubber spatula so mixture does not scorch on the bottom. Once it is boiling and thickened enough to coat the spoon, add chicken, peas, and a couple turns of black pepper. Return to boiling; reduce heat. Cook, uncovered, 10 to 12 minutes or until chicken is cooked through, stirring occasionally. Stir in dill and season with additional salt. Transfer to a greased 13×9-inch baking dish. In a small bowl stir together poppy seeds, sesame seeds, garlic, onion, caraway seeds, and a pinch salt.* On a lightly floured surface, pat or roll biscuit dough until 1/2 to 3/4 inch thick. Cut into desired shapes; arrange biscuits on top of chicken mixture, rerolling scraps as necessary. Brush the 1 Tbsp. half-and-half over biscuits and sprinkle with seed mixture. Place a foil-lined shallow baking pan on the rack below where the casserole will bake. Bake, uncovered, 30 minutes or until biscuits are golden brown. Let stand 20 minutes before serving. Makes 8 servings. Tips If you like, substitute 1/3 to 1/2 cup everything bagel seasoning for the mixture in Step 3. Print Nutrition Facts (per serving) 643 Calories 39g Fat 56g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 643 % Daily Value * Total Fat 39g 50% Saturated Fat 22g 110% Cholesterol 121mg 40% Sodium 851mg 37% Total Carbohydrate 56g 20% Total Sugars 8g Protein 19g Vitamin C 8.2mg 41% Calcium 316mg 24% Iron 4.2mg 23% Potassium 484mg 10% Fatty acids, total trans 1g Folate, total 132mcg Vitamin B-12 0.4mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.