Fridge Foraging: Chicken and Biscuits
Chicken pot pie is my total comfort food. We ate a ton of it growing up and it continues to be a meal that I turn to whenever I need a hearty comfortable meal.
This recipe is a play on the traditional chicken pot pie. Let's call this chicken pot pie's cousin, chicken and biscuits. It is made in a similar way but instead of a layer of pie crust, biscuits are placed on top.
My friends over at Thermomix challenged me to make this whole recipe in the Thermomix and I took them up on the challenge.
If you don't have a Thermomix, I have included the traditional method of cooking this recipe at the bottom.
Chicken and Biscuits
- 2 boneless, skinless chicken breasts, about 1 ½ lbs, cut into 1” cubes
- 1 Tbs. olive oil
- 1 1/2 sticks unsalted butter, divided
- ¼ cup all-purpose flour
- 1 1/2 cups chicken stock
- pinch of salt
- 2 Tbs. chopped herbs such as thyme or rosemary
- 2 cups frozen vegetables
- 2 cups flour
- 1 1/2 tsp. baking soda
- 3/4 cup buttermilk
- Optional: cream to brush on top of the biscuits to help them brown.
Thermomix Method:
Pre-heat oven to 375F.
Add chicken and olive oil to the mixing bowl and set to 6 mins/ 212°F/Speed 1/reverse. (**the key here is making sure you have small cubes of chicken) Carefully remove chicken from canister and set aside in a large bowl.
Place stock, flour, 4 Tbs. butter, and salt into mixing bowl and cook 5 mins/195F/speed 4.
Add herbs, pinch of salt, and frozen vegetables then pour into bowl with chicken and mix well. Pour into a 10" cast iron skillet and set aside while making the biscuits.
Clean out mixer and wipe dry.
Place flour, pinch of salt, baking soda, and remaining stick of butter into mixing bowl. Mix for 5 seconds/ speed 8. Add the buttermilk and mix 3 seconds/speed 5 until the dough barely comes together.
Place dough onto countertop dusted with flour and gently form into an even layer about 1 - 1 1/2" thick . Using a 3” round cutter, cut out about 10 - 12 biscuits, re-rolling the dough as needed to get enough biscuits to cover the skillet.
Bake for 20 - 25 minutes or until biscuits are brown.
Serve immediately.
Conventional Method:
Pre-heat oven to 375F.
In a large saute pan over medium high heat add chicken and olive oil. Cook chicken for about 7 to 9 minutes or until cooked through. Set aside.
In the same skillet, melt 4 Tbs. butter over medium heat. Add flour and cook for 1 to 2 minutes or until butter and flour is smooth. Add stock and pinch of salt and cook over medium heat until mixture is thick. Fold in herbs, frozen vegetables, chicken and big pinch of salt. Pour into cast iron skillet and set aside while making the biscuits.
Place flour, baking soda, butter and pinch of salt into mixing bowl. Using a wooden spoon or your hands, mix together until butter is the size of peas. Add the buttermilk and mix until the dough barely comes together, about 1 minutes.
Place dough onto countertop dusted with flour and gently form into an even layer about 1 - 1 1/2" thick . Using a 3” round cutter, cut out about 10 - 12 biscuits, re-rolling the dough as needed to get enough biscuits to cover the skillet.
Bake for 20 - 25 minutes or until biscuits are brown.
Serve immediately.
Serves 4 to 6.
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