Chicken and biscuits recipe

It takes about thirty minutes for the preparation and another forty-five minutes to cook this dish of Chicken and biscuits. In an hour and fifteen minutes, you can cook this wonderful dish and use it for eight servings.

Ingredients required

  • 6 split chicken breasts
  • 5 cups chicken stock
  • 2 cups chopped yellow onions
  • 1 1/2 sticks, unsalted butter
  • 3 tablespoons olive oil
  • frozen peas, 2 cups
  • 3/4 cup flour
  • 1/4 cup heavy cream
  • 2 cups medium-diced carrots
  • Freshly ground black pepper
  • 2 chicken bouillon cubes
  • 1 1/2 cups frozen small whole onions
  • 1/2 cup minced fresh parsley
  • Salt
  • For the biscuits
  • 1 stick diced cold unsalted butter
  • 2 cups flour
  • 1 egg mixed with 1 tablespoon water
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 3/4 cup half-and-half
  • 1/2 cup chopped fresh parsley
  • 1 teaspoon kosher salt
  • Preparation method

    It is very important to preheat the oven to 375 degrees F. You have to use a sheet pan and rub the chicken breasts with oil, salt and pepper. Roast the chicken for about 40 minutes, or until cooked through. Set aside to cool and then remove the meat from the bones and the skin. Cut the chicken into large pieces to have 6 cups of cubed chicken. Heat the chicken stock in a small saucepan, and dissolve the bouillon cubes. Use a large pot and melt the butter and saute the onions over medium-low heat for about 10 minutes, until they become translucent. Add the flour and cook over low heat, stir for about 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for a minute, and stir until it thickens. Add the heavy cream, 1/2 teaspoon pepper and 2 teaspoons salt. Add the cubed chicken, parsley, peas, carrots, onions, and mix well. Place the stew in a big baking dish. Use a sheet pan lined with parchment and bake for about 15 minutes.

    In the meanwhile, for making the biscuits, combine the flour, sugar salt and baking powder in a bowl and on low speed of a mixer, add the butter and mix until the butter becomes the size of a pea and then add the half-and-half and combine. Mix in the parsley, add the dough out on a flour board, and roll out to 3/6 inch thick. Also, cut out ten circles using a round cutter.

    After removing the stew from the oven, arrange the biscuits on top of the filling. Gently brush them with egg liquid, and keep the dish in the oven and bake for another 30 minutes, until the biscuits are brown and the stew become bubbly.

    General Tips

    This recipe contains about 40% of Vitamin C, 45% of Vitamin A, 130% Iron content and 35% of Calcium content. The calorie count is about 1000 calories. Only 380 calories can be obtained from fat. You can make any number of biscuits from the dough; it can be larger or smaller as you wish. Do not forget to wrap the chicken mixture properly.