Mark bought a lot of cans of biscuits the other day. A whole lot. I started thinking about how we could use them (other than just gorging ourselves on biscuits and butter) and the thought of chicken and dumplings sprang to mind. I imagined that I could tear off little pieces of dough as the dumplings, but the more I thought about it, I wanted something less soggy and more biscuit-ey.
Something more like a chicken pot pie was on my mind.
- 4 (half) chicken breasts
- 3 tablespoons olive oil
- ½ cup diced onions
- ¼ cup diced celery
- ¼ cup diced carrots
- 3 tablespoons salted butter
- 2 tablespoons flour
- 2 cups chicken broth
- ½ cup heavy cream
- Salt and pepper to taste
- 1 can of pre-made biscuits (8 count)
- Cube your chicken breasts, pat dry with a paper towel, and sprinkle with salt and pepper on both sides.
- Heat the olive oil in a large skillet over high heat and then place the chicken cubes in even spacing – This may need to be done in two batches.
- Allow the chicken to fry undisturbed until it is golden brown. Do this to each side. The chicken will stick to the pan, but don’t try to scrape it off! It will tell you when it’s ready to turn by releasing from the pan. Just jostle them every now and then to see if they’re ready.
- Set the chicken aside.
- Heat your chicken broth in a small pot and pre-heat your oven to 350.
- Melt your butter in a large pan or a wide pot and throw in your vegetables. Allow them to cook for 5-10 minutes until soft and the onions are starting to become translucent.
- Sprinkle the flower over the veggies and mix. Continue to stir frequently for about 3-5 minutes while the flour cooks.
- Pour your heated chicken broth into the flour and veggies and mix. Then add the cream and your chicken chunks.
- Stir frequently and allow the gravy to thicken.
- Once it is leaving streaks on the bottom of the pan when you run your spoon over it, transfer it to a large shallow baking dish.
- Place your biscuits in a single layer over the gravy and evenly spaced.
- Brush the tops with melted butter and place in your preheated oven for about 20-25 minutes. Check frequently after about 15 minutes to ensure the top isn’t burning, and if need be, place some foil over the top if they’re starting to get a little too brown.
- Serve immediately, and enjoy!
The biscuits will stay soggy a little longer than the tops the closer to the gravy they are, but they will cook through. You can even double check by pulling one of the biscuits apart a little and checking the center and the bottom. Moist from the gravy is okay, uncooked dough is not.