lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Wednesday, January 16, 2013

Chicken and Biscuits

Chicken and Biscuits 2I had a chicken and biscuits recipe that I liked okay, but C thought it was too soupy, so I was out to find something new. When I saw this recipe on Good Thymes and Good Food, I hoped the pre-baking before adding the biscuits would help the sinking biscuit problem that I usually have. I omitted the parsley from the biscuits and I was greeted at the table with "Is there green stuff in those biscuits?" from C, so I am glad I did. He ate two helpings and Miss F devoured the peas and carrots. So this is my new go to recipe for chicken and biscuits!
Chicken and Biscuits

Fo r the filling:
4 tablespoons unsalted butter
½ medium onion, minced
5 medium carrots, peeled and sliced
2 medium potatoes, peeled and cubed
1/3 cup flour
3 cups chicken stock
½ teaspoon salt
¼ teaspoon pepper
½ cup heavy cream
2 chicken breasts, cut into bite sized pieces
1 cup frozen peas
¼ cup fresh parsley, minced

For the biscuits:
1 cup all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon kosher salt
½ teaspoon sugar
4 tablespoons cold unsalted butter, diced
¼ cup cream
2 tablespoons milk
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese

Preheat the oven to 375°F. In a large pot or Dutch oven, melt the butter over medium heat and add the onions, carrots, and potatoes. Stir to coat in butter and cook, uncovered for 5 minutes, stirring occasionally. Cover and cook until potatoes are nearly tender, 5-10 minutes more, stirring and checking often. Add in the flour and cook, stirring constantly, for about 90 seconds. Add the chicken stock and bring to a simmer until mixture begins to thicken, 1-2 minutes. Stir in the salt and pepper. Slowly add in the heavy cream, then the chicken, peas and parsley. Stir to combine and then pour into a medium-sized baking dish and place on a sheet pan. Bake for 15 minutes.

Meanwhile, make the biscuits. In a large bowl, combine the flour, baking powder, salt, and sugar. Using a pastry cutter or your fingers, cut in the cold butter until butter is the size of peas. Add the cream and milk; stir with a fork until moistened. Add in parsley and Parmesan and stir to combine. Remove the dough to a well-floured work surface and roll out to about ¼-inch thick. Cut out biscuits with a 2 1/2-inch round cutter. Gather scraps and re-roll, if desired.

Remove the filling from the oven and arrange the biscuits on top of the filling. (Bake extra biscuits on a sheet pan.) Return pan to the oven and bake for 20 to 30 minutes, until the biscuits are brown and the filling is bubbly. Let cool for 5-10 minutes before serving.
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Laura said...

It's a cold rainy day. And, now I've caught the cold that the boys had over the weekend. I need this in my life!

Happy Valley Chow said...

I love chicken and biscuits and this recipe sounds amazing. I am definitely going to have to try, thanks for sharing!

Happy Valley Chow

Rachel said...

I absolutely adore this recipe and I'm so glad that you all liked it, too! It looks great!

Medeja said...

I have never heard about such thing before. But it is really interesting recipe :)

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