Ingredients
- 2 2 2 large skinless, boneless chicken breasts cooked & shredded
- 6 6 6 tbsp butter
- 3/4 3/4 3/4 cup flour
- 1 1 1 cup vegetable stock
- 5 5 5 cups chicken stock
- 1 1 1 cup water mixed with 1 tbsp cornstarch
- 1/2 1/2 1/2 tsp dried thyme
- 1/2 1/2 1/2 tsp onion powder
- 3/4 3/4 3/4 tsp ground sage
- 1 1 1 tsp dried parsley
- 1 1 1 tsp pepper
- 2 1/2 2 1/2 1/2 tsp salt
- 1 1 1 cup frozen peas
- 1 1/2 1 1/2 1/2 cups diced carrots, canned or frozen
- 6 6 6 biscuits - recipe below
- Biscuits
- 2 2 2 cups all-purpose flour
- 1 1 1 tsp salt
- 1 1 1 tbsp sugar
- 3 3 3 tsp baking powder
- 1/3 1/3 1/3 cup shortening
- 1 1 1 cup milk
- to 425, to to to spray a cookie sheet with cooking spray. Add the flour, salt, sugar and baking powder to a large bowl and whisk to combine. Cut in the shortening until crumbs form. Gently stir in the milk to combine.
Preparation
Step 1
Cook your chicken breasts, shred or cut into chunks, and set aside. Melt the butter in a large saucepan on medium-high heat. Add the flour, whisk well to combine and cook for about 1 minute. Add the vegetable stock and whisk vigorously making sure to not leave any clumps and mixture is nice and smooth. Add the chicken stock and whisk vigorously again. Let the mixture begin to bubble then begin to whisk constantly again, making sure the mixture is smooth. Add the water mixed with cornstarch, and whisk well to combine. Add the thyme, onion powder, sage, parsley, salt and pepper and stir to combine. Turn heat down to medium and let it simmer and thicken for about 20-30 minutes. Add your shredded chicken, peas and carrots and stir to combine. Put your biscuit mixture together and pop them in the oven while the chicken gravy mixture is warming through. When your biscuits are ready, split them in half and place on your plate and top with your chicken gravy mixture. Serve with cranberry sauce & enjoy!