Watch how to make chicken and biscuits

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Chicken and biscuits is the perfect cold-weather comfort food. "This dish is like wrapping yourself up in a warm, cozy blanket," says Beth Le Manach. She recommends making it on a Sunday night, noting that "Nothing brings the family to the table like chicken and biscuits!"
La Manach hosts the popular cooking and entertainment channel Entertaining With Beth on YouTube. She uses fresh herbs in the biscuit dough because they "balance out the heaviness of the dish and gives it a nice freshness." La Manach demonstrates how she makes her chicken and biscuits in the video below.
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Chicken and biscuits
Preparation Time: 1 hour, 30 minutes
Total Time: 2 hours, 10 minutes
Serves: 6
Ingredients
Chicken
2 chicken breasts, bone-in and with skin
2 tablespoons (30 grams) butter
1 cup (150 grams) yellow onion, diced
1/2 cup (75 grams) celery, diced
1/2 cup (75 grams) carrots, diced
Salt, to taste
Pepper, to taste
1/3 cup (80 milliliters) white wine, dry (optional)
1/4 teaspoon thyme, dried
4 cups (950 milliliters) chicken broth
2 tablespoons cornstarch
2 tablespoons (30 milliliters) cold water
1/4 cup (60 milliliters) heavy cream (or substitute milk for a ligther dish)
1-2 dashes Worcestershire sauce
1/2 cup (75 grams) frozen peas
1 tablespoon thyme, fresh
Biscuits
2 cups (240 grams) all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
4 tablespoons (60 grams) butter, cubed and cold
2/3 cup Gruyere cheese, grated
1 tablespoon parsley, chopped
1 tablespoon dill, chopped
1 cup (240 milliliters) milk
Directions
1) Roast chicken at 425 degrees Fahrenheit (218 degrees Celsius) on baking sheet for 30 minutes or until thoroughly cooked. Set aside.
2) While chicken is roasting, melt butter in large soup pot or stockpot.
3) Add onions, celery, carrots, salt, and pepper. Cook on high for one minute; then turn heat to medium-low, cover pot and cook until vegetables are tender, 5-7 minutes.
4) Add wine and thyme. Cook on medium-low until wine is reduced by half, then add broth and bring to a rolling simmer.
5) While broth mixture comes to a simmer, create a slurry from the cornstarch and water in a separate bowl. When broth begins to simmer, add slurry and stir slowly to thicken.
6) When the desired thickness is reached, remove the mixture from the heat and add heavy cream, Worcestershire sauce, peas, and thyme. Stir to mix thoroughly, then set aside.
7) Shred roasted chicken, removing skin. Add shredded chicken to broth mixture, stir, then transfer the entire contents of the pot to a large casserole dish.
8) In a mixing bowl, whisk flour, baking powder, baking soda and salt. Add butter and blend the mixture with your hands -- the result will be coarse, about the texture of cornmeal.
9) Stir in cheese, parsley, and dill, then add milk and stir until well-combined. Allow dough to rest for 5 minutes; the rest allows the leavening agents to activate and ensures fluffy biscuits.
10) After the rest, use an ice cream scoop to drop biscuit dough into the casserole dish. Make sure the biscuits are evenly spaced, have enough room to expand and cover most of the liquid.
11) Bake 30-40 minutes at 425 degrees Fahrenheit (218 degrees Celsius), repositioning biscuits as necessary until biscuits are golden brown and liquid is bubbling.
The filling (or just the chicken) can be made a day or two ahead of time and refrigerated. To cook, simply bring the filling to room temperature, then pick up the recipe at Step Eight. It's that easy!
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