Adapted from pleaseholdtheonions.blogspot.com
Prep Time: 1 hour
Cook Time 30 min.
Ingredients:
3/4 - 1 lb. chicken breast (cooked and shredded)
6 tablespoons unsalted butter (use 3 T. butter + 3 T. Oil)
5 carrots, peeled and chopped
4 ribs celery, chopped
4 cups chicken broth (you should BUY THIS at Shars Bosch Kitchen Center, will be your new best friend)
1/4 cup flour (use whole wheat when you can!)
1 1/2 cups frozen green peas
salt and pepper to taste
1 egg
2 T. milk
12 herb biscuits (recipe follows)
Preheat oven to 375. Melt butter in large skillet over medium-high heat and add carrots and celery. Saute, stirring frequently, about 10 minutes. Add flour and cook, while stirring, until flour is light brown, 3-4 minutes. Slowly whisk in chicken broth and bring to a low boil. Add peas. Season with salt and pepper, reduce heat, and simmer, stirring occasionally, until thick, 10-15 minutes. Add chicken, remove from heat, and transfer to a 9x13 baking dish. Top with biscuits. Beat egg and milk together and brush over biscuits. Bake until biscuits are golden brown and chicken mixture is bubbling around edges, 25-30 minutes.
Herb Biscuits
1 3/4 cups all purpose flour, plus more for dusting (again USE WHOLE WHEAT!!!!)
6 tablespoons unsalted butter (use 3 T. butter + 3 T. Oil)
5 carrots, peeled and chopped
4 ribs celery, chopped
4 cups chicken broth (you should BUY THIS at Shars Bosch Kitchen Center, will be your new best friend)
1/4 cup flour (use whole wheat when you can!)
1 1/2 cups frozen green peas
salt and pepper to taste
1 egg
2 T. milk
12 herb biscuits (recipe follows)
Preheat oven to 375. Melt butter in large skillet over medium-high heat and add carrots and celery. Saute, stirring frequently, about 10 minutes. Add flour and cook, while stirring, until flour is light brown, 3-4 minutes. Slowly whisk in chicken broth and bring to a low boil. Add peas. Season with salt and pepper, reduce heat, and simmer, stirring occasionally, until thick, 10-15 minutes. Add chicken, remove from heat, and transfer to a 9x13 baking dish. Top with biscuits. Beat egg and milk together and brush over biscuits. Bake until biscuits are golden brown and chicken mixture is bubbling around edges, 25-30 minutes.
Herb Biscuits
1 3/4 cups all purpose flour, plus more for dusting (again USE WHOLE WHEAT!!!!)
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted cold butter, cut into small cubes (use 1/2 stick butter + 1/4 c. oil)
1 tablespoons dried parsley
1 tablespoons dried parsley
3/4 cups buttermilk
Sift flour, baking powder, baking soda, and salt together in a large bowl. Cut butter into flour mixture, using a pastry blender or 2 knives, until mixture is coarse and crumbly. Stir in parsley. Make a well in center of flour mixture, pour in buttermilk, and stir using a fork until dough comes together- do not overmix. Turn onto a lightly floured surface and pat dough into a circle about 1/2 inch thick. Cut out biscuits using a floured 2 1/2 inch round cutter.
Sift flour, baking powder, baking soda, and salt together in a large bowl. Cut butter into flour mixture, using a pastry blender or 2 knives, until mixture is coarse and crumbly. Stir in parsley. Make a well in center of flour mixture, pour in buttermilk, and stir using a fork until dough comes together- do not overmix. Turn onto a lightly floured surface and pat dough into a circle about 1/2 inch thick. Cut out biscuits using a floured 2 1/2 inch round cutter.
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