Chicken and Biscuits (Revised)
3 photos of Chicken And Biscuits (revised) Recipe
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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
How to Make Chicken and Biscuits (Revised)
- 1Preheat oven to 375 degrees F. Butter a 3-4 quart casserole dish.
- 2For the filling: Pour the chicken broth into a large saucepan. Heat until wamar, set aside.
- 3Melt 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.
- 4Season 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.
- 5Stir in the hot broth and heavy cream. Bring the liquid to a boil, then reduce the heat so it reaches a simmer.
- 6Stir in the peas, potatoes,chicken, and green onions. Pour the whole mixture into the buttered casserole dish.
- 7Place the biscuits evenly over the mixture. Spray butter spray over biscuits. Sprinkle Parmesan cheese over biscuits.
- 8Bake for 30 to 35 minutes, uncovered, or until biscuits are golden brown on top.
- 9P.S. You can also choose to make your own biscuits if you prefer.
