Homemade Chicken and Biscuits

By lindaauman

Ingredients

• butter – 3 tbsp
• onion – 1 medium, chopped
• celery – 1 rib, finely chopped
• salt and pepper – to taste
• all purpose flour – 2 tbsp
• chicken broth – 1 3/4 cup
• thyme – 1 tsp, chopped, fresh
• milk – 1/2 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

Details

Adapted from comfortablefood.com

Preparation

Step 1

Preheat the oven to 375 F and grease a 9×13 casserole dish.

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

In a heavy skillet over moderate heat, melt the butter and cook the 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, carrots, 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.