Chicken and Biscuits Cobbler
Comfort food is the name of the game when it comes to this Chicken and Biscuits Cobbler, combining two southern favorites into one.
Ingredients
Filling:
3 Tablespoons butter
1 medium onion, chopped
2 stalks celery, chopped
2 medium carrots, chopped
1/2 cup frozen peas
4 garlic cloves, minced
2 cups cooked and shredded chicken
1/4 cup all purpose flour
1 1/2 cups chicken broth
1/2 teaspoon dried thyme
2 teaspoons dried parsley
1 teaspoon seasoned salt
1/2 teaspoon poultry seasoning
1/2 teaspoon garlic powder
pepper, to taste
3/4 cup heavy cream
Drop Biscuits:
2 cups all purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) cold unsalted butter, sliced
1 cup whole milk
1/2 heaping cup shredded sharp cheddar cheese
Instructions
Preheat the oven to 400°F (200°C). Spray an 11x7-inch baking pan with cooking spray and set aside.
Melt the butter in a large skillet over medium high heat. Add the onion, celery, carrots, and peas, and cook until the vegetables are tender, about 5-7 minutes. Add in the garlic and cook for 1 minute more until nice and fragrant. Add the chicken and stir everything well.
Sprinkle the flour over the top of the chicken and vegetables and stir until everything is evenly coated. Cook for 2 more minutes, then add the chicken broth to the pan. Stir constantly for 2-3 more minutes until the mixture starts to thicken. Season with the thyme, parsley, seasoned salt, poultry seasoning, garlic powder, and some pepper to taste. Stir in the heavy cream
next full instruction : www.belleofthekitchen.com
Ingredients
Filling:
3 Tablespoons butter
1 medium onion, chopped
2 stalks celery, chopped
2 medium carrots, chopped
1/2 cup frozen peas
4 garlic cloves, minced
2 cups cooked and shredded chicken
1/4 cup all purpose flour
1 1/2 cups chicken broth
1/2 teaspoon dried thyme
2 teaspoons dried parsley
1 teaspoon seasoned salt
1/2 teaspoon poultry seasoning
1/2 teaspoon garlic powder
pepper, to taste
3/4 cup heavy cream
Drop Biscuits:
2 cups all purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) cold unsalted butter, sliced
1 cup whole milk
1/2 heaping cup shredded sharp cheddar cheese
Instructions
Preheat the oven to 400°F (200°C). Spray an 11x7-inch baking pan with cooking spray and set aside.
Melt the butter in a large skillet over medium high heat. Add the onion, celery, carrots, and peas, and cook until the vegetables are tender, about 5-7 minutes. Add in the garlic and cook for 1 minute more until nice and fragrant. Add the chicken and stir everything well.
Sprinkle the flour over the top of the chicken and vegetables and stir until everything is evenly coated. Cook for 2 more minutes, then add the chicken broth to the pan. Stir constantly for 2-3 more minutes until the mixture starts to thicken. Season with the thyme, parsley, seasoned salt, poultry seasoning, garlic powder, and some pepper to taste. Stir in the heavy cream
next full instruction : www.belleofthekitchen.com