Hands-on Time
1 Hour 15 Mins
Total Time
1 Hour 45 Mins
Yield
Makes 8 servings
Photo: Alison Miksch; Styling: Buffy Hargett Miller

How to Make It

Step 1

Preheat oven to 400°. Melt 3 Tbsp. butter in a Dutch oven over medium-high heat. Add carrots and onion, and sauté 5 minutes. Add mushrooms; sauté 5 minutes or until tender. Stir in garlic; sauté 2 minutes. Add wine; cook 2 minutes. Sprinkle with 1/3 cup all-purpose flour, and cook, stirring constantly, 3 minutes. Slowly add broth, stirring constantly; bring mixture to a boil, stirring constantly, 2 minutes or until thickened. Stir in cream and next 5 ingredients. Stir in chicken, and season to taste with salt and pepper. Cover and remove from heat.

Step 2

Whisk together 2 1/2 cups self-rising flour and 1/2 tsp. sugar in a medium bowl. Stir together buttermilk and 1/2 cup melted butter in a small bowl. Stir buttermilk mixture and bacon into flour mixture until dough pulls away from sides of bowl.

Step 3

Return chicken mixture to medium-high heat; cook, stirring constantly, 2 minutes or until bubbly and hot. Spoon mixture into buttered 3-qt. ceramic or glass baking dish. Drop biscuit dough by level 1/4 cupfuls, 1/2 inch apart, onto chicken mixture.

Step 4

Bake at 400° for 30 to 35 minutes or until browned and bubbly.

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