Chicken & Biscuits

I did it! I made my own recipe and it was a success! I do not consider myself gifted at cooking "real" food (as opposed to baked goods) so this is quite exciting to have created a recipe that goes into the Dearly Beloved Dinners file, per Husband's insistence. And it's technically a casserole. Win! Feel free to tweak as you like with it. I didn't measure exactly and wrote it down this morning from last night's memory. The sauce was a bit thick as is, so I'll probably try to thin it with more stock and milk next time. But here it is - enjoy!

Abby's Chicken & Biscuits

(Serves 4)

Filling:

2 cups chicken, cooked and cubed small

1 cup mixed frozen vegetables, sautéed

1 can of mushrooms (or handful of fresh) sliced and sautéed

½ onion, chopped and sautéed

2 medium red potatoes, cubed small and cooked to fork-tender

2 stalks of celery, chopped small and sautéed

Cream Gravy Base:

2 Tbls butter

2 heaping Tbls flour

½ - ¾ cup Chicken broth

½ cup half & half

2-3 oz. cream cheese

½ - ¾ tsp Salt

¼ - ½ tsp Pepper

¼ tsp Thyme

 Dash of savory

Biscuits:

1 cup flour

½ tsp salt

2 tsp baking powder

¼ cup butter

½ cup sour cream

¼ - ½ cup half & half

Cook all filling items. Prepare cream base: melt butter on medium heat. Add flour and stir till combined, about 2 minutes (mixture should be bubbly.) Pour in chicken broth and whisk until smooth and sauce thickens (2-3 min.) Add half & half, cream cheese, salt, pepper, and spices. Adjust seasonings to taste and remove from heat. Mix with filling and place in dish. Prepare biscuits: mix all dry ingredients, cut in butter, add sour cream and half & half; stir until combined. Scoop by spoonful onto chicken mixture.

Bake at 425° for 15-25 minutes or until biscuits are golden.