A yummy homecookin' dish for the cooler weather. This has been one of our favorites for awhile. I found it on allrecipes.com. It looks like a bit of work but it comes together pretty easily... and it's worth the effort! I usually just buy a rotisserie chicken to save some time.
1/4 c butter
2 cloves of garlic, minced
1/2 c chopped onion
1/2 c celery
1/2 c chopped carrots
1/2 c all-purpose flour
2 tsp sugar
1 tsp salt
1 tsp dried basil
1/2 tsp ground black pepper
2 (14.5 oz.) cans chicken broth
1 (10 oz.) can peas, drained
4 c cooked chicken, diced
2 c buttermilk baking mix
2 tsp dried basil
2/3 c milk
*Preheat oven to 350*
*Lightly grease a 9 x 13 baking dish.
*In a large skillet, melt butter over medium high heat. Cook and stir the garlic, onion, celery & carrots in the butter until tender. Mix in the flour, sugar, salt, 1 teaspoon dried basil and pepper.
*Stir in broth and bring to a boil. Stirring constantly, boil for one minute, reduce heat and stir in peas. Simmer 5 minutes, then mix in the chicken. Transfer mixture to the baking dish.
*In a medium bowl, combine the baking mix and 2 teaspoons dried basil. Stir in the milk to form a dough. Divide the dough into 12 balls. On floured surface, flatten each ball into a circle. Place on top of chicken mixture.
*Bake for 30 minutes. Cover with foil and bake an additional 10 minutes. To serve, spoon chicken mixture over biscuits.
*Lightly grease a 9 x 13 baking dish.
*In a large skillet, melt butter over medium high heat. Cook and stir the garlic, onion, celery & carrots in the butter until tender. Mix in the flour, sugar, salt, 1 teaspoon dried basil and pepper.
*Stir in broth and bring to a boil. Stirring constantly, boil for one minute, reduce heat and stir in peas. Simmer 5 minutes, then mix in the chicken. Transfer mixture to the baking dish.
*In a medium bowl, combine the baking mix and 2 teaspoons dried basil. Stir in the milk to form a dough. Divide the dough into 12 balls. On floured surface, flatten each ball into a circle. Place on top of chicken mixture.
*Bake for 30 minutes. Cover with foil and bake an additional 10 minutes. To serve, spoon chicken mixture over biscuits.
5 tellin' me what I want to hear!:
Rotisserie chicken- I can handle. Cooked chicken from scratch- eehhh- not my cup of tea!
This is really good. I think you made it for us when I had knee surgery.
Looks yummy...I will definitely be including this recipe on my menu plan soon.
Oh, this looks delightful! Thanks for sharing the recipe.
Can you come tear the bird apart for me? Can I use canned chicken??? That's more my cup of tea! The recipe sounds great. Maybe I can get Brad to manhandle the bird!
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