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Chicken and-a-Biscuit
Cook Time: 22 mins
Ingredients
For the Filling
- 2 tablespoons oil
- 1.5 pounds chicken breast, diced
- 1⁄4 cup butter
- 1⁄2 cup flour
- 1 large onion, diced
- 1 cup carrot, peeled and chopped
- 1 cup celery, chopped
- 2 teaspoons poultry seasoning
- 3 cups chicken stock or broth
- 1 cup half and half
- 1 cup frozen peas
- 1⁄4 cup fresh parsley, chopped
- 1 teaspoon non-iodized salt
- 1 teaspoon pepper
For the Biscuit
- 8 tablespoons frozen butter
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 3⁄4 cups whole milk
Directions
Pre-Heat Oven to 425 degrees
Making the Filling
- Over medium heat, add oil to a 4-quart oven-safe braising pan or 12-inch oven-safe skillet. Added diced chicken and cook until fully cooked and browned. Remove chicken from pan and set aside.
- Add butter, onions, carrots, celery to skillet and cook until softened, about 8-10 minutes, stirring occasionally.
- Sprinkle in flour, poultry seasoning, salt, and pepper and cook for 1 minute while stirring.
- Add in the chicken stock and half and half, bring to a boil, reduce heat and simmer until sauce thickens, stirring frequently. Once thickened stir in cooked chicken, frozen peas, and parsley.
For Biscuits
- In a medium bowl mix flour, baking powder, sugar, and salt. Using a cheese grater, grate butter into flour. Mix butter in with the flour until the butter is fully coated.
- Make a well in flour mixture and pour in the milk. Mix until just combined. DO NOT over mix. Roll dough out on a floured surface to 3/4 inches thick and cut into rounds.
Putting it all together
- Place biscuits on the hot chicken stew. Bake for 10-12 minutes or until the biscuits are fully cooked and browned on the top. Remove from the oven and brush biscuits with melted butter.
- Let cool for 10 minutes before serving.