Chicken And Biscuits In A Pot Recipe

Ingredients

6 tbsp. unsalted butter

2 shallots

1/2 lb. shiitake mushrooms

1 large carrot

1/2 c. dry white wine

1 1/4 c. self-rising flour

1 tbsp. self-rising flour

2 1/2 c. low-sodium chicken broth

salt

Freshly ground pepper

3 c. shredded rotisserie chicken

1/2 c. frozen baby peas

1 tbsp. chopped sage

1 tbsp. chopped thyme

1/2 c. whole milk

2 tbsp. whole milk

Preparation

Step 1Preheat the oven to 425 degrees F. In a large Dutch oven or enameled cast-iron casserole, melt 2 tablespoons of the butter. Add the shallots, mushrooms, and carrot chunks and cook over moderate heat, stirring, until the shallots and mushrooms are softened, about 8 minutes. Add the wine and cook until completely evaporated, about 1 minute. Stir in the 1 tablespoon of flour and the broth and bring to a boil. Season with salt and pepper. Simmer until thick, about 3 minutes. Stir in the chicken and peas.Step 2In a food processor, combine the remaining 1 1/4 cups of flour with the remaining 4 tablespoons of butter and the chopped sage and thyme; pulse 5 times. Add the milk; pulse just until a soft dough forms.Step 3Using a small ice cream scoop or a tablespoon, scoop 20 balls of dough over the chicken stew. Bake in the center of the oven for 25 minutes. Turn on the broiler and broil for 1 to 2 minutes, until the biscuits are golden. Let rest for 5 minutes before serving. Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipes for leftover chicken.