When I was growing up, there occasionally would appear in my family’s cupboard a product called Chicken in a Biscuit.
Chicken in a Biscuit crackers frighten me in some primal way, even though I now know they simply have a little chicken base mixed into the cracker dough. Still, I do enjoy the flavors of chicken and biscuits. And with yet another hurricane heading for poor, embattled New Orleans, I felt it was a good time to make some comfort food.
I debated whether to make fresh biscuits for this dish, or simply used the kind that comes in a tube. I’m still a little cautious about my own biscuits, scones and other quick breads, seeing as how I thought they nearly killed me once.
This is a very simple and old-fashioned dish. The innovation I added was to cook the biscuits right on top of the chicken stew, sort of like a chicken pot pie. Given the biscuits’ puff pastry-like qualities, it essentially was chicken pot pie.
Only I forgot to add the frozen peas that I bought. Oh, well. Something to make it better next time.
Chicken and Biscuits
1/2 lb Cooked Chicken, pulled from bone and chopped (I used leftovers from BBQ Chicken I made the night before)
2 TBS Extra Virgin Olive Oil
1 White Onion, medium dice
2 Carrots, peeled and medium dice
2 Celery Stalks, medium dice
14oz can Chicken Broth
4 TBS All-Purpose Flour
1 TBS Chicken Base
1 cup Frozen Peas, thawed (which I bought but forgot to add!)
1 tube Buttery Biscuits (makes 8 biscuits)
Fresh Cracked Black Pepper
1. Put an oven-safe pot over a medium heat. I used my Dutch Oven. When hot, add EVOO. When smoking, add onions, celery and carrot. I threw in a diced green bell pepper from our garden because we are up to our ears in them, but they aren’t usually a part of this recipe. Stir around, cover and cook until onions are translucent, about five minutes. Stir in chicken, cover and cook another minute or two to heat the chicken through.
2. Add flour and chicken base to the chicken/vegetable mixture. Stir around until the flour begins to brown a little, about two minutes, then hit it with the chicken stock. Stir, cover and reduce heat to low. Cook for 30 minutes, stirrring once or twice. The stock will thicken during this time. Season to taste with salt and pepper.
3. Preheat oven to 350F. Place uncooked biscuits directly on top of chicken mixture then put the entire pot, uncovered, in the oven and cook until biscuits are browned on top, about 25 minutes.
To serve, remove or two of the biscuits to get at the chicken stew, ladle some of the chicken mixture into a bowl and then cap with the biscuits.
This chicken and biscuits is so much better than a box of crackers!