When you’ve had a hard day or you’re missing home, there’s nothing quite like a nice heaping helping of some Cozy Chicken Biscuit Bake to make everything all better. This comfort-style dish gives off flavor glimmers of a pot pie… and who doesn’t love that? There’s a warm, savory, chicken-and-veggie-filled roux that’s covered with fluffy, buttery, homemade biscuits. Just thinking about that yummy, nostalgic goodness makes us feel better. When you’re missin’ your momma, reach for a plate of Cozy Chicken Biscuit Bake. It’ll do ya good!
Ingredients
For the chicken mixture:
- 3 tablespoons butter, plus more, to taste, for greasing the baking dish
- 1 cup carrots, chopped
- 1 medium onion, chopped
- 2 (8-ounce) packages fresh mushrooms, quartered
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/3 cup all-purpose flour
- 3 cups reduced-sodium chicken broth
- 3/4 cup whipping cream
- 1 tablespoon white wine vinegar
- 3 tablespoons chives, sliced, plus more, to taste, for garnish
- 3 tablespoons fresh parsley, chopped
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme leaves, chopped
- 8 cups chicken, cooked and shredded
- kosher salt, to taste
- freshly ground black pepper, to taste
For the biscuits:
- 2 1/2 cups self-rising flour
- 1/2 teaspoon sugar
- 1 1/4 cups buttermilk, chilled
- 1/2 cup butter, melted
- 1/2 cup bacon, cooked and chopped
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Use the extra butter to grease a 3-quart ceramic or glass baking dish.
Step 3 –In a Dutch oven over medium-high heat, melt 3 tablespoons of the butter.
Step 4 –Add the carrots and the onions to the melted butter and sauté for 5 minutes.
Step 5 –Add the mushrooms to the veggie mixture and sauté until they are tender, about 5 minutes.
Step 6 –Stir the garlic into the veggie mixture and sauté for 2 minutes.
Step 7 –Add the wine to the veggie mixture and cook, stirring occasionally, for 2 minutes.
Step 8 –Sprinkle the veggie mixture with the all-purpose flour and cook, stirring constantly, about 3 minutes.
Step 9 –Slowly add the broth to the veggie mixture, while stirring constantly.
Step 10 –Bring the roux mixture to a boil, stirring constantly, until it has thickened, about 2 minutes.
Step 11 –Stir the whipping cream, the white wine vinegar, 3 tablespoons of the chives, the parsley, the rosemary, and the thyme into the roux mixture.
Step 12 –Stir the shredded chicken into the roux mixture and season with the salt and the pepper.
Step 13 –Cover the chicken mixture and transfer the Dutch oven from the heat.
Step 14 –In a medium bowl, add the self-rising flour and the sugar and whisk to combine.
Step 15 –In a small bowl, add the buttermilk and the remaining 1/2 cup of the melted butter and stir to combine.
Step 16 –Stir the buttermilk mixture and the bacon into the flour mixture until the dough pulls away from sides of bowl. Set it aside.
Step 17 –Place the Dutch oven on the stovetop over medium-high heat.
Step 18 –Cook the chicken mixture, stirring constantly, until it is bubbly and hot, about 2 minutes.
Step 19 –Spoon the chicken mixture into the prepared baking dish.
Step 20 –Drop the biscuit dough onto the chicken mixture in level, 1/4 cup-sized chunks, set 1/2-inch apart.
Step 21 –Bake the chicken bake until it is browned and bubbly, about 30-35 minutes.
Step 22 –Serve the chicken bake garnished with the extra chives.
