Created by: Derf "RIP" Forever in our Kitchen
Created on August 29, 2013
Categories: Comfort Food, Dinner, Main Dish, Poultry, Chicken, British, North American, Pacific Northwest, Pacific Rim, Easy/Beginner Cooking, Kid Pleaser, Sunday Dinner, Boil, Hand Mix/Whisk, Oven Bake, Stove Top, Make it from scratch, Boneless Pieces (more)
Biscuit Topped Chicken Pot
"At the end of most weeks I try to finish off the bits and pieces of veggies etc., leftover in the fridge/freezer. This was one of the resulting recipes. Turned out very tasty with fresh summer veggies and one lonely chicken breast. Use whatever veggies and other bits you have left and dress it up with simple biscuits or add herbs and your favourite cheese in the biscuits. This recipe can be doubled or more."
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Prep Time: 30mPT30M
Cook Time: 45mPT45M
- 1 boneless skinless chicken breast
- 4 fresh rosemary sprigs (each about 4 inches)
- 1 cup chicken broth
- 1/2 teaspoon freshly ground pepper (or to taste)
- 1/4 teaspoon salt
- 1/2 cup chopped yellow onion
- 6 snap peas (trimmed and cut in half)
- 1 medium carrot (sliced in rings)
- 2 celery ribs (sliced)
- 6 yellow string beans (or Green string Beans trimmed and cut to bite size)
- 1 corn ear (corn on the cob niblets cut off-set aside with it's milk)
- 2 tablespoons cold water (or broth from the cooked veggies)
- 1 tablespoon cornstarch
- 1 cup all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons butter (frozen and grated)
- 1/4 cup shredded cheddar cheese
- 1/4 cup fresh chives (snipped)
- 1/2 cup milk (I use 2% milk)
What You Will Need
No special items needed.
Preheat oven to 450f degrees.
In a medium saucepan add the chicken broth, the rosemary sprigs, salt and freshly ground pepper; stir and add the chicken breast. Bring to a boil; simmer for about 10 minutes; set aside to cool, when cool enough to handle cube the chicken to bite sized pieces and return to poaching liquid; strip the leaves from the rosemary; discard the sticks and add the leaves to the poaching liquid; set aside.
Meanwhile add the onion, snap peas, carrot, celery, string beans and corn niblets with it's milk to large pot: cover with just enough water to cover the veggies and bring to a boil, simmer until the carrots are tender, about 10 minutes.
Add the poaching liquid/chicken mixture to the veggies; whisk together the cold water and the cornstarch, add to the veggie/chicken mixture; stir to combine; bring back to boil, simmer until lightly thickened, about 10 minutes.
Place the veggie/chicken mixture into a medium casserole dish; cover to keep warm and set aside.
In a medium bowl add the flour, baking powder and salt; whisk together to combine.
Add the grated frozen butter and grated cheese; with a pastry cutter or 2 knives cut into the flour until mixture resembles course crumbs; add the snipped chives; stir to combine; make a well in the centre and add the milk all at once; stir until the dough comes away from the sides of the bowl. Lightly flour counter surface; dump the dough onto the floured surface and quickly knead half a dozen times. Roll out to a half inch thickness and cut biscuits with a floured glass; place biscuits on top of the veggie/chicken mixtue in the casserole. Place on middle rack in preheated oven and bake for approximately 15 minutes until the biscuits are golden and it is bubbling around the edges of the casserole.
- Serving Size: 1 (613.4 g)
- Calories 541.7
- Total Fat - 17.1 g
- Saturated Fat - 7.6 g
- Cholesterol - 216 mg
- Sodium - 993.5 mg
- Total Carbohydrate - 74.1 g
- Dietary Fiber - 13.2 g
- Sugars - 15 g
- Protein - 32.7 g
- Calcium - 391.3 mg
- Iron - 5.3 mg
- Vitamin C - 40.3 mg
- Thiamin - 0.6 mg