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.

Hands On Time:
35 mins
Total Time:
1 hrs 55 mins


  • 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


  1. 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.

  2. 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.

  3. In a small bowl stir together poppy seeds, sesame seeds, garlic, onion, caraway seeds, and a pinch salt.*

  4. 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.

  5. 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.

    Dill Chicken Everything Bagel Biscuit Hotdish
    Carson Downing


If you like, substitute 1/3 to 1/2 cup everything bagel seasoning for the mixture in Step 3.

Nutrition Facts (per serving)

643 Calories
39g Fat
56g Carbs
19g Protein
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.

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