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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I always have leftover chicken broth on hand and use it for many things, including this comforting family favorite. You can bake your own biscuits, like I do, or buy them at the store. I like to bake extra biscuits to eat with butter and jam. -Liliane Jahnke Cypress, Texas Ingredients:
1-1/2 cups sliced fresh mushrooms |
1 cup sliced fresh carrots |
1/2 cup chopped onion |
1/3 cup butter |
1/3 cup king arthur unbleached all-purpose flour |
1-1/2 cups chicken broth |
1-1/2 cups milk |
4 cups cubed cooked chicken breast |
1 cup frozen peas |
1 jar (2 ounces) diced pimientos, drained |
1 teaspoon salt |
biscuit topping: |
2 cups king arthur unbleached all-purpose flour |
4 teaspoons baking powder |
2 teaspoons sugar |
1/2 teaspoon salt |
1/2 teaspoon cream of tartar |
1/2 cup cold butter, cubed |
2/3 cup milk |
Directions:
1. In a large saucepan, saute the mushrooms, carrots and onion in butter until tender; sprinkle with flour. Gradually stir in broth and milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, pimientos and salt ; heat through. Pour into a greased shallow 2-1/2-qt. baking dish; set aside.
2. In a large bowl, combine the flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs; stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter.
3. Place biscuits over chicken mixture. Bake, uncovered, at 400° for 15-20 minutes or until biscuits are golden brown. Yield: 6-8 servings.
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