My F&W
quick save (...)
Chicken and Biscuits in a Pot
© Michael Turek

Chicken and Biscuits in a Pot

  • ACTIVE: 15 MIN
  • TOTAL TIME: 55 MIN
  • SERVINGS: 6

The chopped fresh herbs in the biscuits that top this comforting chicken stew add another layer of flavor to the dish.

  1. 6 tablespoons unsalted butter
  2. 2 shallots, thinly sliced
  3. 1/2 pound shiitake mushrooms, stemmed and thinly sliced
  4. 1 large carrot, cut into 1/3-inch chunks
  5. 1/2 cup dry white wine
  6. 1 1/4 cups plus 1 tablespoon self-rising flour
  7. 2 1/2 cups low-sodium chicken broth
  8. Salt
  9. Freshly ground pepper
  10. 3 cups shredded rotisserie chicken
  11. 1/2 cup frozen baby peas
  12. 1 tablespoon chopped sage
  13. 1 tablespoon chopped thyme
  14. 1/2 cup plus 2 tablespoons whole milk
  1. Preheat the oven to 425°. In a large Dutch oven or enameled cast-iron casserole, melt 2 tablespoons of the butter. Add the shallots, mushrooms and carrot chunks and cook over moderate heat, stirring, until the shallots and mushrooms are softened, about 8 minutes. Add the wine and cook until completely evaporated, about 1 minute. Stir in the 1 tablespoon of flour and the broth and bring to a boil. Season with salt and pepper. Simmer until thick, about 3 minutes. Stir in the chicken and peas.
  2. In a food processor, combine the remaining 1 1/4 cups of flour with the remaining 4 tablespoons of butter and the chopped sage and thyme; pulse 5 times. Add the milk; pulse just until a soft dough forms.
  3. Using a small ice cream scoop or a tablespoon, scoop 20 balls of dough over the chicken stew. Bake in the center of the oven for 25 minutes. Turn on the broiler and broil for 1 to 2 minutes, until the biscuits are golden. Let rest for 5 minutes before serving.

Suggested Pairing

Fragrant, full-bodied California white.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.