Chicken and Biscuits

Name: Chicken and Biscuits
Yield: serves 6
Ingredients: 1/2 cup (1 stick) butter, plus more for greasing; 4 cups chicken broth; 1 Vidalia onion, chopped; 2 large carrots, sliced into 1/4-inch-thick half-moons; 2 stalks celery, chopped; 3 cloves garlic, chopped; Kosher salt and freshly ground black pepper to taste; 1/2 cup all-purpose flour; 3/4 cup heavy cream; 1 cup frozen peas; 4 cups shredded cooked chicken (from 3-pound rotisserie chicken); 1/4 cup sliced green onions; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon kosher salt; 6 tablespoons cold butter, cut into 1/2-inch cubes; 1 1/2 cups buttermilk; 2 tablespoons melted butter; 2 tablespoons finely grated Parmesan cheese

December 14, 2011

We like to refer to this dish as our sophisticated chicken potpie. Lord knows we love chicken, and when you add the sweetness of Vidalia onion, carrots, and celery, you are on your way to some classic Southern comfort food. And we all need a little bit of that sometimes, don’t we?

Recipe notes

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