Chicken and Biscuits
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
- 1/2 teaspoon salt
- 4 tablespoons butter
- 2 cups flour
- 3/4 cup milk
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1/3 cup flour
- 1 cup onion finely chopped
- 1 rib celery finely chopped
- 1 1/2 cup vegetable stock
- 1 1/2 cup milk
- 1/2 teaspoon sage
- 1/2 teaspoon thyme
- 2 1/2 cups chicken cooked, shredded
- 2 1/2 cups vegetables of your choice (leftovers or frozen ones that have been thawed)
- -- biscuit topping --
- 1/4 cup cold unsalted butter cut into 1/4-inch pieces
- Carbohydrate 200.918423170863 g
- Cholesterol 119.670833349662 mg
- Fat 33.7677123680098 g
- Fiber 23.2215312201987 g
- Protein 36.123966264982 g
- Saturated Fat 16.0047815317574 g
- Serving Size 1 1 Serving (1999g)
- Sodium 4844.31548800696 mg
- Sugar 177.696891950664 g
- Trans Fat 3.01555111194712 g
- Calories 1193 calories
I love coming up with new twists on classic recipes. This time, I made a chicken and biscuits dish that is sure to become a family favorite. It's made with all the classic ingredients you love, like chicken, biscuits, and gravy, but with a few twists that make it extra special.
First, I used a combination of chicken and vegetables in the filling. This gives the dish a more hearty and flavorful flavor. I also used a creamy white gravy instead of a traditional brown gravy. This makes the dish more rich and decadent.
Finally, I topped the dish with flaky buttermilk biscuits. These biscuits are light and fluffy, and they add the perfect finishing touch to the dish. This dish is perfect for a cold winter night. It's warm, comforting, and satisfying. It's also easy to make, so it's perfect for a busy weeknight meal. Give it a try and let me know what you think!
Step-by-step
- Melt the butter on the stovetop in a Dutch oven or other oven-safe saute pan with high sides.
- Stir in the onion and celery, then cover the pan and cook them for 7 to 8 minutes over medium heat, stirring occasionally.
- Add the flour, stirring for 1 to 2 minutes to lightly brown it.
- Whisk the stock into the pan. When it starts to thicken, whisk in the milk.
- Add the sage, thyme, chicken and vegetables, continuing to stir until the mixture is heated through and thickens up, about 7 to 10 minutes.
- Add salt and pepper to taste.
- Remove the pan from the stovetop and heat the oven to 375 F. Make biscuit topping OR top mixture with pre-made biscuits
