My favorite part of fall and winter is eating foods that warm you from your core. This is a homey casserole made with fresh veggies, leftover chicken and topped with cream biscuits. The ultimate comfort food! It's an easy dish that's fairly quick to pull together making it ideal for weeknight or weekend evenings.
Chicken & Biscuits
4 T. butter 3 Carrots, peeled and sliced 1/4" thick 2 ribs Celery, sliced 1/4" thick 10 Mushrooms, cut into quarters 1 small Onion, minced Salt 2 Garlic Cloves, minced 1/2 t. dried Thyme 1/3 c. Flour 4 1/4 c. Chicken Broth 1 Chicken Boullion cube (optional) 1/2 c. Heavy Cream (I've used milk as well) 2 Bay Leaves Pepper 3 Boneless, Skinless Chicken Breasts, cut into 1" cubes, or 2 cups leftover chicken cubed or shredded
Biscuits: 2 c. flour (+ extra for rolling out the dough) 2 t. sugar 2 t. baking powder 1/2 t. salt 1 1/2 c. Heavy Cream
For the Chicken Base: Preheat oven to 425 degrees.
Melt the butter in a large dutch oven over medium heat. Add the carrots, celery, onion, and a pinch of salt. Cook until softened, about 7 minutes.
Stir in the garlic and thyme and cook about 15 seconds. Stir in the flour. Slowly whisk in the broth, scraping up any browned bits. Add the boullion, cream and bay leaves. Simmer until the mixture is thickened, about 10 minutes.
Season the sauce with salt and pepper to taste. Stir in the chicken and continue to simmer until chicken is cooked through, about 10 minutes.
While chicken is cooking, make the biscuits.
For the biscuits: Whisk the flour, sugar, baking powder and salt together in a large bowl. Stir in the cream with a wooden spoon until dough forms, about 30 seconds. Turn dough out onto lightly floured counter and gather into a ball. Knead until smooth, about 30 seconds.
Pat the dough into a rectangle, about 3/4" thick. Cut into 6 wedges, using a knife.
Discard the bay leaves, from the chicken mixture, and pour into a 13x9" baking dish. Top with the biscuits. Bake until the topping is golden brown and the filling is bubbly, about 20 minutes. Let cool 5 to 10 minutes before serving.
It's pumpkin season and this may be a perfect way to put it to good use. This bread is light on pumpkin flavor but super moist and extremely delicious. You can also freeze pumpkin puree measured into 1 c. containers to make this throughout the winter.
I have not yet attempted a vegan version of this. If I get brave I'll let you know...... Be careful not to over bake it.
Is it possible that fall is almost over? Temp's here are in the upper 60's and low 70's so you'd never know that it's the end of October. This just doesn't usually happen! Even the leaf peepers were likely disappointed this year........it was so warm that the leaves just kind of crumbled off of the trees. Although they were pretty, there didn't seem to be the same brilliance of color that is...
So you've likely read the last post recapping the first 5 years of our business, Cobble Hill Farm Apothecary. You've learned that it's been a crazy ride with a business that (thankfully) has truly taken off. You've also learned that we've never worked harder in our lives.
Please know that it hasn't all been lollipops and rainbows. We have had many many struggles. Certainly some...
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Cobble Hill Farm Apothecary is an all-natural farm fresh soap and skincare company that is family owned and operated. It is a veteran owned, socially conscious brand that works with other small American businesses.