LET'S MAKE...

Chicken and Biscuits

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What you need:

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In a cast-iron skillet or Dutch oven, add your 3 tablespoon of unsalted butter and melt it down over moderate heat.

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Add your chopped onions and celery, stir for about a minute, and add a teaspoon of salt and pepper. Continue stirring until the onions are translucent and have softened. Around 2-4 minutes.

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Sprinkle a cup of all-purpose flour throughout the dish. Stir and cook for about a minute to eliminate the raw flour taste.

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Add teaspoon dried thyme and your chicken broth while working it into your veggies. Bring to a boil, constantly stirring on medium heat.

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Stir in whole milk and boneless skinless chicken breasts or shredded chicken. If you want your dish a bit creamier, use heavy cream or whipping cream instead of milk.

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Then add frozen peas, carrots, lemon juice. You can as well add other spices like garlic powder if you so wish. Reduce heat and let everything simmer for 5-8 minutes or till the soup thickens.

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Pour the chicken mixture into the baking dish, spread evenly, and bake for about 20 minutes.

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Place your store-bought or frozen biscuits on top of the pre-baked chicken stew. If you had prepared the biscuit dough, cut them into rounds and drop biscuits into the chicken gravy using a cookie scoop.

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In a separate bowl, crack the egg, add a splash of water, and whisk. Brush the biscuits with egg wash and return the baking dish into the oven.

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Bake for another 10-12 minutes or until the biscuits are golden brown.

Cooking Tips

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www.comfortablefood.com

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LET'S MAKE...

Chicken and Biscuits

www.comfortablefood.com

Chicken and Biscuits

What you need:

Butter

Onion

All-purpose flour

Salt and pepper

✓✓✓✓✓✓✓

Chicken broth

Chicken

and more...

Celery

In a cast-iron skillet or Dutch oven, add your 3 tablespoon of unsalted butter and melt it down over moderate heat.

1

Add your chopped onions and celery, stir for about a minute, and add a teaspoon of salt and pepper. Continue stirring until the onions are translucent and have softened. Around 2-4 minutes.

2

Sprinkle a cup of all-purpose flour throughout the dish. Stir and cook for about a minute to eliminate the raw flour taste.

3

Add teaspoon dried thyme and your chicken broth while working it into your veggies. Bring to a boil, constantly stirring on medium heat.

4

Stir in whole milk and boneless skinless chicken breasts or shredded chicken. If you want your dish a bit creamier, use heavy cream or whipping cream instead of milk.

5

Then add frozen peas, carrots, lemon juice. You can as well add other spices like garlic powder if you so wish. Reduce heat and let everything simmer for 5-8 minutes or till the soup thickens.

6

Pour the chicken mixture into the baking dish, spread evenly, and bake for about 20 minutes.

7

Place your store-bought or frozen biscuits on top of the pre-baked chicken stew. If you had prepared the biscuit dough, cut them into rounds and drop biscuits into the chicken gravy using a cookie scoop.

8

In a separate bowl, crack the egg, add a splash of water, and whisk. Brush the biscuits with egg wash and return the baking dish into the oven.

9

Bake for another 10-12 minutes or until the biscuits are golden brown.

Cooking Tips

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