Chicken and Biscuits
Classic comfort-food!
Ingredients
- 4 tablespoons of Butter
- 1 finely Chopped Onion
- 2 Stalks of Celery Chopped
- 1 Carrot Chopped
- 2 Garlic Cloves Chopped
- 2 teaspoons of Italian Seasoning
- 1 teaspoon of Garlic Powder
- Salt and Pepper to taste
- 1/3 cup of All-Purpose Flour
- 3 cups of Chicken Stock
- 1 cup of Milk
- 1 cup of Frozen Peas
- 2 cups of Cooked Chicken
- 1 teaspoon of Soy Sauce
- 1 Can of Buttermilk Biscuits
- 4 tablespoons of Melted Butter
- 1/2 teaspoon of Italian Seasoning
- 1/2 teaspoon of Garlic Powder
Instructions
- Preheat the oven to 350 degrees.
- In an oven-safe pot, melt the butter and sauté the chopped onion, celery, and carrot until they become soft, which should take about 5-6 minutes. Stir in the chopped garlic and season with Italian seasoning and garlic powder.
- Add the flour and cook for 2 minutes, stirring continuously.
- Gradually pour in the chicken stock in thirds, allowing the stock and flour mixture to combine before adding the next portion. This gradual addition will help thicken the sauce.
- Reduce the heat to low and add the milk, frozen peas, cooked chicken, and soy sauce. Taste and adjust the seasoning with salt and pepper to your preference.
- Place the biscuits in a single layer on top of the mixture.
- In a small bowl, combine the melted butter, Italian seasoning, and garlic powder. Brush the top of the biscuits with this mixture.
- Cover the pot and bake in the preheated oven for 20 minutes, uncovering for the last 5 minutes to allow the tops of the biscuits to brown. The exact cooking time may vary depending on the size of your biscuits; you want the middle to be cooked and the tops to be golden brown. You can also cook the biscuits on a pan separately to have a crust on the top and bottom of the biscuits.