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Prep Time: 45 Minutes Cook Time: 4 Minutes |
Ready In: 49 Minutes Servings: 6 |
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I love to take this one when I need to provide a meal to a sick friend or someone who's just had a baby. This is an edited recipe from one of Oprah's former chefs. Ingredients:
4 pieces bone-in chicken breasts (1 pkg) |
2 tablespoons minced onions |
1 tablespoon lawry's seasoned salt |
1 tablespoon garlic salt |
6 tablespoons unsalted butter, softened |
1/3 cup plus 1 tablespoon all-purpose flour |
3 medium red potatoes, cut into 1/2 inch cubes |
1/2 cup frozen green beans |
1 cup frozen lima beans |
1/2 cup sliced carrot |
10 pillsbury frozen biscuits |
Directions:
1. Cook the chicken pieces in a slow cooker on low until done, using 8 cups of water, 2 tablespoons minced onion, 2 teaspoons Lawry’s, and 2 teaspoons garlic salt.
2. When chicken is cool, remove from bone.
3. SAVE THE BROTH! (I usually do this the day before to save time.).
4. Separate chicken broth by saving 2 cups for later.
5. Cook all vegetables in the rest of the chicken broth until tender. Skim foam from the top.
6. Mash the butter and flour in a medium bowl with a rubber spatula to make a paste.
7. Gradually whisk in the reserved 2 cups broth, then whisk this mixture in with the vegetables.
8. Bring to a boil over medium heat, whisking almost constantly.
9. Season with pepper.
10. Stir the chicken back into the pot.
11. Remove from heat.
12. Pour into a 13x9x2 inch baking dish.
13. Top with biscuits – as many as desired.
14. Bake in preheated oven at 375 degrees for about 25 – 30 minutes (whenever the biscuits look brown on the top.)
15. It will thicken as it cools – it will seem a little runny when it first comes out of the oven.
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