About
When you've had a hard day or you're missing home, there's nothing quite like a nice heaping helping of some Cozy Chicken Biscuit Bake to make everything all better. This comfort-style dish gives off flavor glimmers of a pot pie... and who doesn't love that? There's a warm, savory, chicken-and-veggie-filled roux that's covered with fluffy, buttery, homemade biscuits. Just thinking about that yummy, nostalgic goodness makes us feel better. When you're missin' your momma, reach for a plate of Cozy Chicken Biscuit Bake. It'll do ya good!
Ingredients
- For the chicken mixture:
- 3 tablespoons butter, plus more, to taste, for greasing the baking dish
- 1 cup carrots, chopped
- 1 medium onion, chopped
- 2 (8-ounce) packages fresh mushrooms, quartered
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/3 cup all-purpose flour
- 3 cups reduced-sodium chicken broth
- 3/4 cup whipping cream
- 1 tablespoon white wine vinegar
- 3 tablespoons chives, sliced, plus more, to taste, for garnish
- 3 tablespoons fresh parsley, chopped
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme leaves, chopped
- 8 cups chicken, cooked and shredded
- kosher salt, to taste
- freshly ground black pepper, to taste
- For the biscuits:
- 2 1/2 cups self-rising flour
- 1/2 teaspoon sugar
- 1 1/4 cups buttermilk, chilled
- 1/2 cup butter, melted
- 1/2 cup bacon, cooked and chopped
Directions
Step 1 -Preheat the oven to 400 degrees F.
Step 2 -Use the extra butter to grease a 3-quart ceramic or glass baking dish.
Step 3 -In a Dutch oven over medium-high heat, melt 3 tablespoons of the butter.
Step 4 -Add the carrots and the onions to the melted butter and sauté for 5 minutes.
Step 5 -Add the mushrooms to the veggie mixture and sauté until they are tender, about 5 minutes.
Step 6 -Stir the garlic into the veggie mixture and sauté for 2 minutes.
Step 7 -Add the wine to the veggie mixture and cook, stirring occasionally, for 2 minutes.
Step 8 -Sprinkle the veggie mixture with the all-purpose flour and cook, stirring constantly, about 3 minutes.
Step 9 -Slowly add the broth to the veggie mixture, while stirring constantly.
Step 10 -Bring the roux mixture to a boil, stirring constantly, until it has thickened, about 2 minutes.
Step 11 -Stir the whipping cream, the white wine vinegar, 3 tablespoons of the chives, the parsley, the rosemary, and the thyme into the roux mixture.
Step 12 -Stir the shredded chicken into the roux mixture and season with the salt and the pepper.
Step 13 -Cover the chicken mixture and transfer the Dutch oven from the heat.
Step 14 -In a medium bowl, add the self-rising flour and the sugar and whisk to combine.
Step 15 -In a small bowl, add the buttermilk and the remaining 1/2 cup of the melted butter and stir to combine.
Step 16 -Stir the buttermilk mixture and the bacon into the flour mixture until the dough pulls away from sides of bowl. Set it aside.
Step 17 -Place the Dutch oven on the stovetop over medium-high heat.
Step 18 -Cook the chicken mixture, stirring constantly, until it is bubbly and hot, about 2 minutes.
Step 19 -Spoon the chicken mixture into the prepared baking dish.
Step 20 -Drop the biscuit dough onto the chicken mixture in level, 1/4 cup-sized chunks, set 1/2-inch apart.
Step 21 -Bake the chicken bake until it is browned and bubbly, about 30-35 minutes.
Step 22 -Serve the chicken bake garnished with the extra chives.
