Chicken and Biscuits

Ingredients

• 1½ tbsp olive oil, divided
• 4 stalks of celery, diced
• ½ yellow onion, diced
• 1½ tsp garlic powder
• ½ tsp kosher salt
• ¼ tsp black pepper
• ¼ c all-purpose flour
• 2 c chicken stock
• ½ c milk
• 2 c cooked and shredded chicken breast [1]
• 1 16-oz bag frozen mixed vegetables
• 1 tbsp thyme
• unbaked Easy Drop Biscuits dough -- double that recipe for a 9x13 pan

Instructions

1. Preheat the oven to 400°F. Lightly coat an 9x13" pan with nonstick spray. [2]
2. Heat a large pot over medium-high heat. Add 1 tablespoon of the oil to the pan. Saute celery and onions until onions are crisp-tender.
3. In a small dish, mix garlic powder, salt, and pepper. Add to celery/onion blend and stir to coat.
4. Sprinkle the flour over this, and drizzle in the remaining ½ tablespoon oil. Stir and cook until any white bits of flour disappear and the flour looks light golden, about 1-2 minutes. The mixture will seem dry.
5. Slowly pour in the chicken stock and milk. Switch to a whisk and stir constantly. Bring to a low boil, continuing to whisk and scraping any brown bits from the bottom of the pan. Continue to let bubble until thickened and reduced by about half, about 7 minutes, whisking very often.
6. Turn off the heat. Stir in the chicken, frozen vegetables, and thyme. Spoon the chicken mixture into the prepared dish.
7. Drop the biscuit dough by rounded spoonfuls over the top, dispersing the biscuits evenly over the surface. Some of the filling will peek through.
8. Bake until the biscuits are golden brown on top and cooked through, 25-30 minutes.

Notes from the original: The filling can be prepared ahead of time and stored in the refrigerator for 3 days or frozen for up to 3 months (let thaw overnight in the refrigerator). The biscuit batter can be refrigerated and stored separately up to 1 day ahead.

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Original recipe: Well Plated

Posted by Piera

[1] unless you're me, in which case this translates to "one package of chicken breast from Aldi, cooked and shredded" haha

[2] if you remember. which I never do. It's fine if you don't.