Chicken and Biscuits Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Chicken Prep:
1 whole or cut up chicken
2 stalks celery, cleaned & cut in half
2 carrots, cleaned & cut in half
1/2 onion, quartered
5 whole cloves
10 peppercorns
2 bay leaves
1 tsp. kosher salt
Stew base:
6 - 10 carrots, cleaned and sliced - 1/4" thick
4 - 5 peeled potatoes, cut into 1/2" - 1" cubes
1 c. frozen peas
chicken soup base
corn starch & milk
1/4 - 1/2 c. cream
taste and pepper to taste
1 can of buttermilk biscuits (I like Grands best)
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Directions: |
Directions:Chicken Prep:
Clean chicken and place in large kettle with veggies and spices. Just cover with water. Cover and place on stove. Bring to a boil and reduce heat to a low simmer. Cover and cook for 1 hour. Remove chicken and vegetables from broth. Throw veggies away and keep chicken covered with plastic wrap to keep moist while cooling. Once cool enough to handle, remove skin and bones from meat. Coarsely chop into 2" pieces. (keep covered until you put it into the pot)
Stew base:
Return kettle to stove and add chicken base to the broth, adjust to your taste. (Don't add too much as it can get too salty...) Add diced carrots and simmer for 10 minutes. Add potatoes and simmer for additional 10 minutes. (Adjust the amount of liquid depending upon the size of casserole pan you will use.) Combine the appropriate amount of cornstarch with milk to create a thickener for the chicken broth. Simmer for 5 - 7 minutes. Add the cream, peas, and cut up chicken. Stir to combine. Pour stew into the casserole pan. It should be at least 1" from the top of the pan. Gently place raw biscuits on top of the stew. Place in a 375º - 400º (depending on directions for biscuits) and cook for approx. 30 minutes. |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: This is one of our families favorites!! The biscuits with the chicken gravy are awesome! Same start as chicken soup...
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