This family-friendly dish is sure to become a new holiday staple. Use fresh herbs in the cobbler.
3 tablespoons butter
1 cup sliced carrots
1 medium onion, chopped
2 (8-oz.) packages fresh mushrooms, quartered
2 garlic cloves, 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 sliced chives
3 tablespoons chopped parsley
2 teaspoons chopped rosemary
2 teaspoons chopped thyme leaves
8 cups shredded cooked chicken
Freshly ground black pepper
2 1/2 cups self-rising flour
1/2 teaspoon sugar
1 1/4 cups chilled buttermilk
1/2 cup butter, melted
1/2 cup chopped cooked bacon (about 5 thick bacon slices)
Garnishes: chopped fresh chives and parsley
How to Make It
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.
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.
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.
Bake at 400° for 30 to 35 minutes or until browned and bubbly.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
I am not sure what could be turning people off of making this recipe unless it's the 8 cups of chicken haha but seriously - 2 rotisserie chickens and you're good to go. My only regret is that I didn't make mashed potatoes (what was I thinking?) but I made them this morning to eat with the leftovers :)The biscuits are SO easy and SO incredible. The whole thing comes together really easily if you just cut everything up and have it ready to go first. I used homemade bone broth and fresh herbs. I REALLY wanted to throw celery and peas in there but wanted to make it as written the first time. I think peas would work, but I would pass on the celery. And if you're thinking "I hate mushrooms, could I leave those out?" I really don't think so because they release SO much liquid and really add to the sauce flavor and cooking dynamic. Mayyyyybe you could sub zucchini? But I have no idea what it would taste like. If you hate mushrooms then just make a normal chicken pot pie and use these biscuits :) Seriously, they're that good. I reheated in the oven on 375 for about 10-15 mins -as long as it took me to make mashed potatoes. The biscuits were still great the next day.This recipe is a keeper for sure!!
This sounded really good, nice fall cold weather dinner. It is putzy, which I knew from reading the recipe, but that's OK, I prepare many involved dishes, But, it just didn't come together right and the biscuits were awful! I am a pretty seasoned accomplished cook, have successfully made many recipes in complex cookbooks, but this is not a winner.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!