This is a quintessentially Southern comfort-food dish. We never held much truck with those slimy ol’ dumplings in my family, but a tender biscuit, setting proud atop a pile of chicken chunks, as veggies danced attendance on the throne, surrounded by a moat of silky gravy – now that was a sight to behold when you were called in to dinner!

I am sure that this same dish, or one very much like it, is enjoyed in other parts of the country – maybe even around the world. But to me, it will always bring up memories of lazy Sundays among good folk, with all of us kids rushing through our dinner in anticipation of catching the first lightning bugs of summer.

 

INGREDIENTS

For the Chicken:

4 Tbsp. unsalted butter

1 cup diced carrots

1 small shallot, diced

¼ cup all-purpose flour

¾ tsp dried rosemary

¾ tsp dried oregano

¾ tsp dried basil

1/3 tsp dried thyme

¼ tsp dried marjoram

Pinch of dried sage

2 tsp kosher salt

½ tsp black pepper

3 cups chicken stock (reduced sodium)

2 lbs. boneless skinless chicken breasts, cut into ½-inch pieces

1 cup whole milk

1 cup frozen peas

 

For the Biscuits:

4 Tbsp. unsalted butter, divided

2 cups all-purpose flour

1 Tbsp. baking powder

1 Tbsp. sugar

1 Tbsp. garlic powder

¾ tsp kosher salt, divided

1 cup whole milk

2 cups freshly shredded parmesan cheese

½ tsp dried parsley

 

INSTRUCTIONS

 

For the Chicken:

Preheat oven to 450 degrees F.  Melt butter in an oven-safe pan or skillet over medium-high heat.  Add carrots and shallot cooking until the shallot is softened, 2-3 minutes, stirring occasionally.

Sprinkle the flour, rosemary, oregano, basil, thyme, marjoram, sage, salt and pepper over the vegetables, stirring to coat completely.  Cook for 1 minute to cook out the floury taste.

Add the chicken stock, chicken pieces, milk and peas to the pan.  Bring to a boil, then reduce heat to simmer.  Cover the pan and cook 5 minutes.

For the biscuits:

While chicken mixture is simmering, add 2 Tbsp. butter to a large microwave-safe mixing bowl.  Microwave 30 seconds, or until the butter is melted.  Add flour, baking powder, sugar, garlic powder, and ½ tsp kosher salt, stirring until combined.  Pour in the milk and stir just until all the flour is wet; do not overmix.  Fold in the cheese.

Assembling the casserole:

Uncover the pot. Drop heaping spoonsful of biscuit batter on top of the chicken stew. Transfer to the oven and bake 10-12 minutes, until golden brown.

Melt remaining 2 Tbsp. butter in a small bowl. Add the remaining ¼ tsp kosher salt and dried parsley.  Stir with a pastry brush.  Remove pan from oven and brush butter mixture onto the biscuits.

USE RED NEXT PAGE LINK BELOW

NEXT

Quick Tip:  This recipe works just as well with beef or ham.

Recipe and image courtesy of Amanda at The Chunky Chef