- 8
Ingredients
- 1/2 c. butter divided
- 1 c. chopped celery
- 1 c. chopped carrots
- 1 c. chopped onion
- 1 8oz. pkg. sliced fresh mushrooms
- 1 c. frozen peas thawed
- 2/3 c. flour
- 4 c. chicken broth
- 1/2 c. heavy whipping cream
- 4 c. chopped cooked chicken
- 1 Tbsp. minced fresh thyme
- 1 1/2 tsp. salt
- 1 tsp. ground black pepper
- 2 (7.5 oz) bags Bisquick
- 1 c. shredded parmesan
- 1 c. whole milk
Preparation
Step 1
Heat oven to 400. Spray a 9x13 pan with Pam.
In large skillet melt 1/4 c. butter over medium high heat. Add celery, carrots, onions and mushrooms; cook 5-6 min or until vegies are tender. Stir in peas; set aside.
In large dutch oven, melt remaining 1/4 c. butter over medium heat. Add flour and cook, stirring constantly for 2 min. Add chicken broth and cream, whisking until smooth. Cook, whisking constantly for 3-4 min or until mixture is thickened. Add chicken, celery mixture, thyme, salt and pepper. Spoon mixture into prepared dish.
In medium bowl combine Bisquick, cheese and milk stirring until just combined. Drop dough by heaping tablespoonfuls onto cobbler.
Bake 18-23 min or until biscuits are golden brown and cobbler is hot and bubbly. Serve immediately.