- 8
Ingredients
- 1 ⁄2 cup butter, divided
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup chopped onion
- 1 (8-ounce) package sliced fresh mushrooms
- 1 cup frozen peas, thawed
- 2 ⁄3 cup all-purpose flour
- 4 cups reserved chicken broth
- 1 ⁄2 cup heavy whipping cream
- 4 cups reserved chopped cooked chicken
- 1 tablespoon minced fresh thyme
- 11 ⁄2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 (7.5-ounce) bags complete buttermilk biscuit mix (Bisquick)
- 2/3 cup shredded Parmesan cheese
- 2/3 cup shredded Cheddar Cheese
- 1 cup whole milk
- 1 (4 1/2-pound) chicken, giblets removed
- 2 stalks celery cut into large pieces
- 1 onion, quartered
- 1/4 cup chopped parsley
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon salt
- 1/2 teaspoon ground black pepper
Preparation
Step 1
Make Chicken and Broth first. Combine chicken, celery, onion, parsley, thyme, bay leaves, salt, and pepper. Add water to cover and bring to a boil. Reduce heat and simmer 45 minutes. Remove chicken and let cool. Discard skin and remove chicken, shredding it into bite-sized pieces. Strain broth and reserve 4 cups.
Preheat oven to 400 degrees and spray a 13X9-inch baking dish with cooking spray.
In a large skillet, melt ¼ cup butter over medium-high heat. Add celery, carrots, onion, and mushrooms. Cook for 5 to 6 minutes, until vegetables are tender. Stir in peas. Set aside.
Melt remaining ¼ cup butter in a Dutch oven. Add flour and cook, stirring constantly, for 2 minutes.
Gradually add chicken broth, whisking constantly to avoid lumps. Add cream and continue to cook for 3 to 4 minutes, whisking constantly.
Add reserved chicken, celery/onion mixture, thyme, salt, and pepper. Check and make sure it is seasoned enough and add more salt if necessary.
Pour into prepared dish.
In a medium bowl, combine biscuit mix, cheeses, and milk. Stir just until combines. Take a spoon and drop large spoonfuls evenly over filling.
Bake 18 to 23 minutes, or until biscuits are golden brown.
Instructions