Maggie Monday: Chicken and Biscuits

There will be no pea-ing on the blog! I said that after seeing the picture below that Maggie had sent with all the peas in it. Not being a fan of them I debated about banning them entirely, but acquiesced. I’ll let Maggie slide this time…

Son #3 was packing to head back to campus for a new semester. I decided to make a meal I knew he’d love as a goodbye gift. I came across this recipe from ComfortableFood.com on my Facebook feed. It looked good so I decided to give it a try. I pulled out all the stops and even made homemade biscuits they recommended as well. My dish looked perfect- just like the one in the photo. I added white wine (it must be done).  The biscuits were perfectly browned and tender, and the chicken and gravy was delicious.

You could easily make this with refrigerated biscuits to save time. I of course used a Magical Rotisserie Chicken.

Husband, Son #1 and Son #3 made quick work of the meal. I snagged my serving before it was inhaled by the men. I did manage to save a serving for #1’s girlfriend who was coming over later that night. I do believe that Son #3 could have, and would have, eaten the whole 9×13 pan if left to his own devices. He was sort of giddy about eating it.

This is a perfect winter evening comfort food dinner.

Chicken & Biscuits

What you need:

• butter – 3 tbsp
• onion – 1 medium, chopped
• celery – 1 rib, finely chopped
• salt and pepper – to taste
• all purpose flour – 4 tbsp
• chicken broth – 1 3/4 cup
• white wine- ¼ cup
• thyme – 1 tsp, chopped, fresh
• milk – 1/3 cup, whole
• chicken – 3 cups, cooked, chopped
• carrot – 1, roughly chopped
• peas – 1 cup frozen
• lemon juice – 1 tsp
• biscuits – 12, storebought or homemade
• egg – 1
• water – 1 tbsp

What you do:

• Pre heat the oven to 375 F (190 C) and grease a 9×13 casserole dish.

• If you aren’t using store bought, make these yeast biscuits – and while they are resting you can make the chicken gravy.

• In a heavy skillet over moderate heat, melt the butter and cook the carrots, onion and celery until softened, about 5 minutes – generously salt and pepper.

• Sprinkle over the flour and stir and cook for about 1 minute.  Stir in the broth and thyme and bring to a boil over medium heat – stirring occasionally.

• Stir in the milk, chicken, wine, peas and lemon juice, then pour into the casserole dish and bake for about 20 minutes.  Remove the dish from the oven and increase the temperature to 425 F (205 C).

• Cut out your biscuits into 12 rounds, and arrange them on top of the chicken gravy.  Whisk the egg and tbsp water together and brush the biscuits with the egg wash.

• Return the dish to the oven, and bake until the biscuits are done, about 10 – 12 more minutes