Chicken 'n' Biscuits

I'm continuing to craft a number of low maintenance kind of recipes. I'm constantly trying to find meals that require very little prep work and is easily made in advance making for a quick turn around come dinner time.

Chicken 'n' Biscuits reads like chicken pot pie. Chicken and veggies, frozen veggies at that, are tossed together in a creamy, savory sauce, and topped with fluffy biscuits. If making in advance, I'd encourage you to prepare the filling and chill it. Reheat the filling on the stove just before topping it with the biscuits and shoving it in the oven. This way the chicken and veggies will be hot and bubbly in the brief time it takes the biscuits to bake.

For my gluten free friends out there, regrettably, I have yet to come across a gluten free biscuit in the grocery store. However, these Gluten Free Baking Powder Biscuits from Life After Wheat are, in my humble opinion, the best gluten free biscuit out there. They come together very quickly with nothing more than a bowl and spatula. Just be sure to double the batch so you have enough biscuits to top your chicken and veggies!

Chicken ‘n’ Biscuits

Ingredients

· 2 tbsp olive oil

· ½ onion, diced fine

· 1 celery stalk, diced fine

· 16oz frozen mixed vegetables (peas, carrots, green beans, corn)

· 2 tbsp flour

· 3 cup chicken stock

· 1 tsp salt

· ½ tsp pepper

· ½ tsp garlic powder

· ½ tsp onion powder

· ½ tsp dried parsley

· ½ tsp dried thyme

· 3 chicken breasts, diced

· 1/3 cup half & half

· 10 canned biscuits

· Fresh parsley, chopped, optional

Preheat oven per biscuit package.

Heat oil to medium low heat in an oven safe, 12-in skillet. Add the onion, celery and frozen vegetables. Sautee until the onions are translucent. Sprinkle over the flour and sautee for another 3-4 minutes until the flour is pale brown. Stir in the chicken stock – stir until smooth and no remaining lumps of flour. Sprinkle over the salt, pepper, and spices, and bring to a hard simmer over medium heat.

Add the chicken to the pan. Stir until combined with the vegetables and sauce. Cover and simmer on low heat for about 15 minutes until the chicken is cooked through.

Stir the half & half. Arrange the 10 biscuits evenly over the chicken and vegetables. Bake per biscuit package instructions until the biscuits are fully baked and golden brown.

Garnish with fresh parsley, if desired.

Serves 4

Notes

If making in advance, follow the recipe until the chicken is cooked through and the half & half has been added. Cool the filling in the pan, cover and transfer to the fridge. When ready to serve, reheat the filling in the pan over low heat on the stovetop. Then top with the biscuits and bake.

Gluten Free Friendly!

I am hard pressed to find prepared gluten free biscuits in the store. I prefer to make my own from scratch using Life After Wheat’s Baking Powder Biscuits recipe.