Tuesday, November 4, 2014

Cal's Chicken and Biscuits

4 Tbsp. butter
1 cup finely chopped onion
1/3 cup flour
1 1/2 cups chicken broth
1 1/2 cups milk
1/2 tsp. dried sage, and dried thyme
2 1/2 cups diced cooked chicken
2 cups cooked peas, and corn
salt and pepper to taste
Biscuit Topping:
2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1/4 cup butter, cut into 1/4 inch pieces
3/4 cup milk

Melt the butter for the filling over medium heat. Stir in onions. Put a lid on the pan and cook for 7-8 minutes, stirring occasionally. Then stir in the flour. Whisk the broth into the pan. When it starts to thicken, whisk in the milk. Add the sage, thyme, chicken, peas, and corn. Continue cooking and stirring for 5-7 minutes. Add salt and pepper to taste. Remove the pan from the stove top and heat the oven to 375*. Meanwhile, make the biscuit topping by combining the flour, baking powder, and salt in a bowl. Use your fingertips to rub in the butter. Pour in the milk and stir just until the dough pulls together. Turn the dough onto a floured surface and knead it 2-3 times with floured hands. Pat the dough into a 1/2 inch thick disk. Using a small cookie cutter, cut out dough circles and place as many as will fit, barely touching, on the filling. Bake until the biscuits brown and the filling bubbles, about 20-30 minutes. Let it cool for 10 minutes before serving.

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