Recipes Comfort Food Casseroles Chicken and Biscuits in a Pot 5.0 (3,172) 4 Reviews The chopped fresh herbs in the biscuits that top this comforting chicken stew add another layer of flavor to the dish. Plus: Delicious Comfort Food By Grace Parisi Updated on October 11, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Michael Turek Active Time: 15 mins Total Time: 55 mins Yield: 6 Ingredients 6 tablespoons unsalted butter 2 shallots, thinly sliced 1/2 pound shiitake mushrooms, stemmed and thinly sliced 1 large carrot, cut into 1/3-inch chunks 1/2 cup dry white wine 1 1/4 cups plus 1 tablespoon self-rising flour 2 1/2 cups low-sodium chicken broth Salt Freshly ground pepper 3 cups shredded rotisserie chicken 1/2 cup frozen baby peas 1 tablespoon chopped sage 1 tablespoon chopped thyme 1/2 cup plus 2 tablespoons whole milk Directions 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. 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. 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. Rate it Print