Chicken and Biscuits

I 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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