Tuesday, October 25, 2011

Chicken with Biscuits


Chicken with Biscuits

Filling:


1 1/2 cups of cooked chicken meat, diced (Use leftover meat from a roasted chicken)
1 tsp olive oil
6 oz of cremini or button mushrooms, sliced
1/2 sweet yellow onion, diced
1 celery stalk, diced
1 carrot, diced
2-3 cloves of garlic, chopped finely
1/2 cup frozen peas, thawed
1/2 cup frozen sweet corn, thawed
4-5 small red or yellow baby potatoes
4 1/2 cups of chicken stock
1 cup of milk (I used 1%)
6 tbsp flour
Sea salt and fresh cracked pepper to taste

Preheat oven to 400 degrees. Spray a large 13 x 9 baking dish with cooking spray. In a small pot of water, boil potatoes for 5-7 minutes, remove from heat, drain and cool. Once cool, dice into small chunks. Heat olive oil in a large skillet over medium heat. Add the onion, mushrooms, carrots and celery and cook for 5 minutes or until slightly tender; add garlic and continue to cook, stirring frequently, for 45 seconds. Remove from heat and set aside. In a small bowl combine flour and milk, stirring with a whisk until thoroughly mixed (no lumps). Place chicken stock in a large pot over high heat, once boiling, slowly add the milk and flour mixture while whisking. Lower the heat to medium and cook for 3 minutes or until thickened. Add sauteed vegetables, corn, peas, potatoes, and chicken to the mixture and stir; season with salt and pepper.

Biscuits:

2 cups of flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp sugar
1/4 tsp garlic powder
1 cup of milk (I used 1%)
2 tbsp butter, melted

Combine flour, baking powder, salt, sugar and garlic powder until mixed thoroughly. Stir in milk and butter just until flour mixture is moistened. Makes 16 biscuits.
Pour the filling into the prepared baking dish and drop biscuit topping onto mixture to form 16 small biscuits. Bake at 400 degrees for 30 minutes or until golden brown.

From For the Love of Cooking Blog

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