Chicken & Biscuits…

Last week was rainy and chilly in San Francisco, so it gave me the hankering for some good southern cooking.  This is SO not on the diet plan!  Perfect reason to have a dinner party and not be faced with the remaining leftovers.  I think with all of the Aids Lifecycle training that I’ve started I can afford a little bit of naughty.

I posted on my Facebook a bit a go that I was on a mission to make the perfect pot pie and during this process came up with something I really like – Chicken & Biscuits.  The taste is very similar, but this is designed for a larger crowd.  I don’t know about you, but when I get a pot pie I like them only big enough for one.  I think that size of pot pie has perfect crust to filling ratio.

Basically my Chicken & Biscuits is the filling of a chicken pot pie, but instead of baking it inside of a pie crust I serve it with biscuits.   I don’t usually have the time to make the biscuits and think the store bought are pretty yummy.

My recipe is below and I love to serve this with some risotto!

Here’s what ya need:

• 6 chicken breasts – with the skin on and bone still in
• 4 ½ cups of chicken stock
• 1/3 cup heavy cream
• 2 chicken bouillon cubes
• Olive oil
• ¾ cup of flour
• 2 sticks unsalted butter
• 2 yellow onions chopped
• 5 carrots diced
• 1 10 ounce package frozen peas
• 1 ½ cups of frozen pearl onions
• ½ cup parsley minced
• Big pinch of cayenne pepper
• Salt and pepper
• 1 package of 8 biscuits

Preheat the oven to 350 degrees.

Rinse and dry the chicken.  Rub with olive oil and season with salt & pepper.  Roast these skin side up for 40 minutes.  While the chicken is cooking chop your veggies.  Once the chicken is done, let it cool for about 15 minutes and then remove the skin and the chicken from the bone.  Cut into large bite size pieces.

In a saucepan add the chicken stock and bouillon cubes, heat over medium heat until the cubes dissolve.  Once dissolved reduce heat to low and just keep the stock warm.

In a casserole add 1 ½ sticks of butter and then onions and carrots.  Cook over medium heat until the onions are translucent, takes about 15 minutes.  Now add the flour and cook for 3 minutes.  Slowly add the chicken stock while whisking.  Adding it slowly will reduce the potential for lumps.  Add the chicken, cream, remaining butter, onions, peas, parsley and  cook for 5 minutes.  Add the cayenne pepper and season with salt and pepper to taste.

Now remove from heat and place the biscuits on top of the chicken mixture.  Bake for 25 to 30 minutes or until the biscuits are done.