Friday, January 24, 2014 Chicken & Biscuits, Revisited

San Diego doesn't have much of a winter, but when the weather turns even slightly cold I crave this meal. The filling is basically Mrs. M's Chicken Pot Pie Recipe baked with my favorite biscuits on top. It will warm your house and your insides. You can also mix and match ingredients in the filling, use Carrots instead of Sweet Potatoes, add Gold Potatoes, Edamame instead of Peas. Wherever you are, enjoy your winter & keep warm!

1 Rotisserie Chicken, Meat Pulled Off & Shredded
1 Cup Sweet Potatoes, Diced
1/2 Cup Celery, Diced
1 Cup Green Peas
4oz Mushrooms, Diced
1/3 Cup Butter
1/3 Cup Onion, Diced
1/3 Cup Flour
1/2 tsp Salt
1/4 tsp Black Pepper
1 3/4 Cups Chicken Broth
2/3 Cup Milk

Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine Carrots and Celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

In the saucepan over medium heat, cook Onions, Celery, Sweet Potato and Mushrooms in Butter until soft and translucent. Stir in Flour, Salt, & Pepper. Slowly stir in Chicken Broth and Milk. Simmer over medium-low heat until thick. Remove from heat. Add Green Peas, and Chicken. Stir until coated.

Top with drop biscuits (recipe below).

Bake in the preheated oven for 20 to 30 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

2 Cups Flour
1 Tbsp Baking powder
1 tsp Kosher Salt
1/2 Cup Cold Unsalted Butter
1 Cup Buttermilk/Whole Milk*

Combine dry ingredients, cut cold Butter into Flour and add Buttermilk. Mix until the dough starts to become sticky. (I start with a spatula and end up mixing by hand.) Be careful not to over mix. Separate the dough into 6 roughly equal balls, and lightly smash them before placing them on top of the filling.

Happy Cooking!

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