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Chicken and Biscuits

Source of Recipe


From "Deep South Dish" by Mary Foreman



List of Ingredients



• 18 biscuits, homemade, frozen, and thawed (or refrigerated)
  
• ¼ cup unsalted butter
  
• ½ cup chopped onion
  
• ½ cup chopped carrots
  
• ¼ cup chopped celery
  
• 1 tsp minced garlic
  
• â…“ cup all-purpose flour
  
• 4 cups chicken broth
  
• 1 cup half-and-half
  
• 4 cups chopped, cooked chicken
  
• ½ cup frozen peas, thawed
  
• ¼ tsp crushed dried thyme
  
• ¼ tsp crushed dried rosemary
  
• 1/8 tsp poultry seasoning
  
• ¼ tsp Cajun seasoning
  
• Salt and pepper to taste
  






Instructions



1. Butter a 9-by-13 inch baking dish; set aside. Allow biscuits to come to room temperature. Preheat oven to 350° F.
   
   
2. Melt butter in a skillet over medium heat; sauté onion, carrots, and celery until tender, about 5 minutes, stirring constantly. Add garlic, and cook 1 minute.
   
   
3. Sprinkle in flour, cooking and stirring 3 minutes. Slowly add broth; bring to boil, then simmer 5 minutes, until thickened.
   
   
4. Stir in half-and-half, bring heat up, and cook until heated through. Add chicken, peas, and seasonings.
   
   
5. Transfer hot mixture immediately to prepared baking dish, and quickly top with biscuits. Bake, uncovered, 20 to 30 minutes, or until bubbly, and biscuits are browned and cooked through.
   
   Makes 4 to 6 servings
   
   






Final Comments


◦  For biscuits to cook through, they must be placed on hot filling. Substitute a rotisserie chicken, but be mindful of their additional salt.