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Chicken & Biscuits Bake

by Scott Loitsch

Ingredients

for 6 servings

  • 6 tablespoons
    butter
  • 1 onion, chopped
  • ½ cup
    flour (60 g)
  • 3 cups
    chicken broth (720 mL)
  • 1 teaspoon
    salt
  • 1 teaspoon
    pepper
  • 1 cup
    heavy cream (240 mL)
  • 2 ½ cups
    frozen mixed vegetable (455 g)
  • 1 rotisserie chicken, shredded
  • 2 tubes biscuit dough, 8 biscuits each

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Preparation

  1. Preheat oven to 350˚F (180˚C).
  2. In a large pot over medium-high heat, melt the butter.
  3. Add the onion, stir until softened. About 1 minute.
  4. Whisk in the flour, stirring constantly to prevent the flour from browning. About 1 minute.
  5. Whisk in the chicken broth, salt, and pepper. Continue to whisk until no lumps remain.
  6. Whisk in the heavy cream. Bring to a light simmer until the sauce has thickened slightly. Test for additional salt/pepper.
  7. Add the mixed vegetables and shredded chicken, stir until fully incorporated.
  8. Transfer to a 9x13-inch (23x33 cm) baking dish.
  9. Evenly top with 12 pieces of biscuit dough (you will have extra biscuits, which can be baked off separately).
  10. Bake in a preheated oven for 20 minutes, until the biscuits are golden and the gravy mixture is bubbling.
  11. Cool slightly before serving.
  12. Enjoy!
 

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