I got a hankering a while back for comforting chicken and biscuits. After lots of searching, I found this recipe that hit the spot. With a few tweaks it has become a family favorite, and my boys ask for it at least once a week!
What You’ll Need:
Rotisserie Chicken, Salted Butter, Frozen Peas & Carrots, AP Flour, Poultry Seasoning, Salt & Pepper, Chicken Stock, Whole Milk, Baking Powder, Sugar, Garlic Powder, Shredded Parmesan Cheese. Plus a medium/large dutch oven.
- Preheat your oven to 450 degrees.
- Melt 4 TBSP butter in your dutch oven on medium/high heat.
Add 1 small onion, diced, and cook until tender.
Mix 2 cups of shredded rotisserie chicken into the pot.
- Sprinkle in 1/4 C AP flour along with 2 tsp poultry seasoning, 2 tsp salt, and 1/2 tsp pepper. Stir to coat, and let sit in pan for 1-2 minutes to cook out the floury taste.
- Stir in 3 cups chicken stock, 1 cup whole milk, and 1 bag of frozen peas and carrots. Bring to a boil then reduce to simmer. Cover the pan and cook approximately 5 minutes.
- While gravy mixture is simmering, work on the biscuit dough. Add 2 TBSP butter to a large mixing bowl and melt it in the microwave.
- Mix in the following:
2 C All Purpose Flour
1 TBSP each Baking Powder, Sugar, Garlic Powder
1 tsp Salt
- Pour in 1 cup of whole milk and stir until combined.
*Do your best to not over-mix the dough. That will make it tough!
- Fold in 2 cups of shredded, or grated, parmesan cheese (you just FOLD it in, David).
- Uncover the pot and drop large spoonfuls of the biscuit dough on top of the chicken gravy mixture. The dough will be pretty sticky, but that’s totally fine. Put the pot into the oven and bake for 12-15 minutes – until the biscuits are starting to get beautifully golden.
- While baking, melt 2 TBSP butter in a small bowl. Add in parsley if you want a little pop of color in your dish.
- Remove pan from the oven and brush the biscuits with your melted butter. Serve warm, and enjoy!