Chicken and Biscuits (Revised)

LaVonne Sutters

By
@lsutters

This is Delicious!!!!!


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Serves:

8

Prep:

40 Min

Cook:

30 Min

Method:

Convection Oven

Ingredients

1 stick
butter, plus more for greasing
4 c
chicken broth
1
vidalia onion, chopped
2 large
carrots, sliced into 1/4 thick half-moons
2 stalk(s)
celery, chopped
3 clove
garlic, chopped
1/2 c
all purpose flour
3/4 c
heavy cream
1 c
frozen peas
2 c
frozen red skinned potatoes
4 c
shredded cooked chicken (from 3-pound rotisserie chicken)
1/4 c
sliced green oinion
kosher salt and pepper to taste
1 can(s)
8 serving large biscuits
butter spray
parmesan cheese

Directions Step-By-Step

1
Preheat oven to 375 degrees F. Butter a 3-4 quart casserole dish.
2
For the filling: Pour the chicken broth into a large saucepan. Heat until wamar, set aside.
3
Melt the butter in a large high-sided skillet set over medium heat. Add the onion, carrots, celery, and garlic, and saute until tender and the onion is translucent, about 8 minutes.
4
Season to taste with salt and pepper. Sprinkle in the flour, and stir with a wooden spoon until the mostened flour becomes light blond in color, about 2 minutes.
5
Stir in the hot broth and heavy cream. Bring the liquid to a boil, then reduce the heat so it reaches a simmer.
6
Stir in the peas, potatoes,chicken, and green onions. Pour the whole mixture into the buttered casserole dish.
7
Place the biscuits evenly over the mixture. Spray butter spray over biscuits. Sprinkle Parmesan cheese over biscuits.
8
Bake for 30 to 35 minutes, uncovered, or until biscuits are golden brown on top.
9
P.S. You can also choose to make your own biscuits if you prefer.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #chicken, #Biscuits