Hey guys, today I’m gonna share with you one of my favorite cold weather comfort foods, Chicken and Biscuits. This dish is like wrapping yourself up in a warm, cozy blanket, especially if you’re stuck in cold weather where it’s snowy, rainy, or just plain gray, this is the dish for you. It’s also a great one for a Sunday night dinner, because there is nothing that will bring a family to the table quicker than Chicken and Biscuits. Let me show you how to make it. So, the first thing we’re gonna do is make.
The base of our sauce. So in a large stock pot, you wanna melt two tablespoons of butter, then to that you’re gonna add a combination of diced onion, diced celery, and diced carrots. Then you also wanna season with a little salt and pepper to taste. And then, you can turn your flame down, put on the lid, and let them cook for about five to seven minutes, just until they’re nice and fork tender. We’re then gonna add 13 cup of dry white wine, now if you don’t drink you could totally leave it out,.
You’re not gonna ruin the dish, and 14 teaspoon of dried thyme. And you just wanna cook the vegetables in that wine until it reduces by about half. And at that point, you’re gonna add four cups of chicken broth, bring that up to a simmer, and meanwhile in a small glass you’re gonna add two tablespoons of corn starch and two tablespoons of cold water. Mix that up with a fork, and basically we’re creating what’s known as a slurry, and we’re gonna add the slurry to the simmering broth.
Beths Chicken and Biscuit Recipe
And, this is gonna help thicken up our mixture. And then we’re gonna add 14 cup of heavy cream. So yes, this is comfort food, but if you didn’t wanna add heavy cream, you could swap it out for milk. And then we’re also gonna add one to two dashes of Worcestershire Sauce, just to give it a nice depth, a 12 cup of frozen peas, and a tablespoon of fresh thyme. And at this stage, your sauce is ready to go and we’re ready for our chicken. Now for this, I am just using two chicken breasts.
That I have roasted at 425 degrees for about 30 minutes. So you can go ahead and remove the chicken from the bone and just shred it with two forks. And, you can throw that in the pot. Then you can take this mixture and transfer it into an ovensafe casserole. Now if you were serving this dish for a party, at this stage you could stop right here and put some foil on it and pop it in your fridge. Then when you’re ready to serve, all you have to do.
Is make the biscuits, put it on top and bake it, and that would be a great time saver. Now to make the biscuits, it’s a really simple process, they’re just gonna be drop biscuits, so there’s no rolling or cutting necessary. In a large bowl, you’re just gonna add two cups of flour, a tablespoon of baking powder, now that sounds like a lot but you do need it in order for them to rise up and really expand to cover the casserole. A 14 teaspoon of baking soda and a teaspoon.
Of salt, so go ahead and whisk that up until everything is combined. And then we are going to add four tablespoons of very cold butter. Then you can go ahead and combine the butter with the flour just by using your hands until you get a nice coarse mixture. Then you’re gonna add 23 cup of grated Gruyere cheese, a tablespoon of fresh parsley that’s been chopped, and a tablespoon of minced dill. It’s really nice to add the fresh herbs to the biscuits, because it does balance out the heaviness.
Of the dish and gives it a nice freshness. So you can mix that all up with a fork, and then we’re gonna add a cup of milk. And just stir that all up until you get a really nice dough, and then you wanna allow this to rest for about five minutes, just to give the baking powder and soda a chance to activate. Then, you’re gonna take an ice cream scoop and you’re gonna scoop out the dough and pop it right on top of your casserole. Give them enough room to spread out.
Because they will rise up and expand. Now once everything’s nice and positioned, you can then pop this in a 425 degree oven for about 35 to 40 minutes. And you’ll notice, you wanna check on it every 10 minutes or so, because as those biscuits start to bake, they will expand and you can go in there with your hand and just gently kind of reposition them to make sure that they’re actually covering the casserole. So that’s okay, you’re not gonna hurt it by doing that. And once those biscuits are nice and golden brown.
And that sauce is bubbling underneath, you are ready to take it out and present it to the table. And you will see, everybody will just dig right in. It is the perfect cold weather dish, that will take the chill off your bones. You will be craving this the morning after, I’m telling you. Every time we make it, we wake up the next morning and say, Is it wrong to have it for breakfast It’s that good. And remember, for all of the recipes in printable format, you can now head over to my blog, entertainingwithbeth.