I found this recipe online, Jodi-ized it, and now I want to share it.
Once you make it, you’ll probably add it to your family favorites. It’s fast, easy, and my family loves it.
I don’t make homemade biscuits anymore because the flour seems to be different, and they don’t taste as great as they once did. A great replacement for homemade is Pillsbury FROZEN biscuits. My favorite is the buttermilk. They’re so good, everyone wants the recipe. Sometimes I tell them, and sometimes I don’t!
If you were to make a yeast biscuit (like Denver Biscuits) for the topping, they would be flatter and perhaps preferable for some. Personally, we didn’t mind the big fat biscuits on top.
- 2 large chicken breasts with skin and bone (to make 3 cups chopped)
- 1 large or 2 small bay leaves
- Coarse-ground pepper
- Sea salt
- 12 frozen Pillsbury country or buttermilk biscuits *or make your own*
- 3-4 Tbls. butter
- 1 med. onion, chopped
- 1 large rib celery with a few leaves, finely chopped
- 4 Tbls. all-purpose flour
- 3 to 4 cups chicken broth
- ½ tsp. ground thyme
- 1 tsp. onion powder
- 1 tsp. garlic powder
- ½ cup milk
- 1- ½ cups frozen peas
- 1 egg + 1 tsp. water
Boil two large chicken breasts in water in a heavy pot with a large bay leaf, coarse-ground pepper, and 1 tsp salt. When chicken is nearly done, take frozen biscuits from the sack and place on waxed paper or a plate to partially thaw. When chicken is thoroughly cooked, pull it off the bone and cut into ½-inch pieces. Save broth in a bowl and set aside.
Heat oven to 375-degrees. Butter or grease a 9×13 casserole dish or glass pan. The higher the sides, the better.
Add chopped onion and celery, including leaves, to 3-4 Tbls. butter in the heavy pot or a deep skillet. Cook a few minutes. Sprinkle flour over the mixture and stir, cooking about one minute or until thickened. Add chicken broth if needed to keep it bubbling for about a minute.
Stir in the broth, thyme, onion powder, garlic powder, and coarse-ground pepper to taste. Bring to a boil over medium heat, stirring constantly. Stir in milk and frozen peas. Taste to see if it needs more salt.
Pour into the casserole dish and bake uncovered for about 20 minutes.
Remove the dish from the oven and increase the oven temperature to 425-degrees. Add biscuits to the top of the chicken mixture. Use a fork to whip the egg and water. Brush on top of biscuits. Add foil under casserole dish if desired. The weight of the biscuits can make the mixture overflow if the dish or pan is too shallow.
Bake 20 minutes or until biscuits are golden brown. Adjust time and temperature accordingly.
*I made this dish in high altitude.