Chicken and Biscuits (Revised)
3 photos of Chicken And Biscuits (revised)
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Serves:
8
Prep:
40 Min
Cook:
30 Min
Method:
Convection Oven
Ingredients
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1 stickbutter, plus more for greasing
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4 cchicken broth
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1vidalia onion, chopped
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2 largecarrots, sliced into 1/4 thick half-moons
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2 stalk(s)celery, chopped
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3 clovegarlic, chopped
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1/2 call purpose flour
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3/4 cheavy cream
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1 cfrozen peas
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2 cfrozen red skinned potatoes
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4 cshredded cooked chicken (from 3-pound rotisserie chicken)
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1/4 csliced green oinion
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·kosher salt and pepper to taste
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1 can(s)8 serving large biscuits
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·butter spray
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·parmesan cheese
How to Make Chicken and Biscuits (Revised)
- Preheat oven to 375 degrees F. Butter a 3-4 quart casserole dish.
- For the filling: Pour the chicken broth into a large saucepan. Heat until wamar, set aside.
- 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.
- 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.
- Stir in the hot broth and heavy cream. Bring the liquid to a boil, then reduce the heat so it reaches a simmer.
- Stir in the peas, potatoes,chicken, and green onions. Pour the whole mixture into the buttered casserole dish.
- Place the biscuits evenly over the mixture. Spray butter spray over biscuits. Sprinkle Parmesan cheese over biscuits.
- Bake for 30 to 35 minutes, uncovered, or until biscuits are golden brown on top.
- P.S. You can also choose to make your own biscuits if you prefer.
