Chicken and Biscuits
Servings: 4 servings
Calories: 568kcal
Print Recipe
Ingredients
- 6 Tbsp unsalted butter softened
- 1/4 cup all-purpose flour
- 1 Tbsp cornstarch
- 1/2 cup milk
- Small onion finely chopped
- Medium carrot peeled and diced
- 1 celery stalk diced
- 1 1/4 cup condensed chicken broth or 1 1/4 cup water plus 2 chicken bouillon cubes
- 1/2 medium-size russet potato peeled and diced
- 2 chicken breasts cooked and diced
- 1/2 cup frozen peas
- Salt to taste
- Freshly ground black pepper to taste
- 4 homemade biscuits plus more
Instructions
- Prepare the biscuits, following the homemade biscuit recipe here.
- To prepare the chicken, combine 4 tablespoons of the butter with the flour in a small bowl. Set aside.
- Dissolve the cornstarch in the milk in a separate bowl and set aside.
- Add two tablespoons of butter to a large saucepan, add the onion, carrot, and celery and saute over medium-high heat for about 5 minutes.
- Pour in 1 cup of broth, reserving 1/4 cup for later, and bring to a boil. Cover and simmer for about 10 minutes or until the vegetables are just tender.
- Add the potatoes, bring to a boil, cover and continue simmering for about 12 minutes, or until the potatoes are fully cooked.
- Add the butter and flour mix and bring to a gentle boil, constantly stirring.
- Pour in the milk and cornstarch mixture and bring to a boil. Add salt and pepper to taste. Stir in the chicken and peas. Add a more broth, one tablespoon at a time, if the mixture is too thick for your taste.
- Ladle the chicken mixture into 4 small bowls or ramekins, a cup or slightly larger. Place a warm biscuit on top and serve.
Nutrition
Calories: 568kcal | Carbohydrates: 46g | Protein: 22g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 120mg | Sodium: 675mg | Potassium: 734mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1134IU | Vitamin C: 15mg | Calcium: 231mg | Iron: 3mg