Lunch: Chicken and Biscuits in a Pot

Recipe by Grace Parisi The chopped fresh herbs in the biscuits that top this comforting chicken stew add another layer of flavor to the dish.

Ingredients

6 tbsp. unsalted butter
2 shallots
1/2 lb. shiitake mushrooms
1 large carrot
1/2 c. dry white wine
1 1/4 c. self-rising flour
1 tbsp. self-rising flour
2 1/2 c. low-sodium chicken broth
salt
Freshly ground pepper
3 c. shredded rotisserie chicken
1/2 c. frozen baby peas
1 tbsp. chopped sage
1 tbsp. chopped thyme
1/2 c. whole milk
2 tbsp. whole milk

Instructions

Preheat the oven to 425 degrees F. In a large Dutch oven or enameled cast-iron casserole, melt 2 tablespoons of the butter. Add the shallots, mushrooms, and carrot chunks and cook over moderate heat, stirring, until the shallots and mushrooms are softened, about 8 minutes. Add the wine and cook until completely evaporated, about 1 minute. Stir in the 1 tablespoon of flour and the broth and bring to a boil. Season with salt and pepper. Simmer until thick, about 3 minutes. Stir in the chicken and peas.
In a food processor, combine the remaining 1 1/4 cups of flour with the remaining 4 tablespoons of butter and the chopped sage and thyme; pulse 5 times. Add the milk; pulse just until a soft dough forms.
Using a small ice cream scoop or a tablespoon, scoop 20 balls of dough over the chicken stew. Bake in the center of the oven for 25 minutes. Turn on the broiler and broil for 1 to 2 minutes, until the biscuits are golden. Let rest for 5 minutes before serving. Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipes for leftover chicken.

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