Homestyle Chicken and Biscuits
Ingredients
- Meat from one rotisserie chicken shredded (OR 2 large chicken breasts, cooked and chopped / shredded)
- 1 Tablespoon olive oil
- 1 medium yellow onion diced
- 1 cup of your favorite chopped vegetables I use 1/2 cup sliced carrots and 1/2 cup sliced asparagus
- 2 cups chicken broth
- 2 cups 1% milk
- ½ cup fat free half and half
- 1/2 to 1 Tablespoon Better than Bouillon Chicken Flavor to desired salt level
- 3 Tablespoons cornstarch mixed in 3 Tablespoons cold water mixed well
- 1 package of Pillsbury Grands Jr. Biscuits 10 biscuits; 12 ounces
- Garnish with fresh or dried parsley (optional)
Instructions
- Preheat oven to 375°F.
- Remove meat from rotisserie chicken, shred with two forks and set aside
- Sauté diced onion in olive oil on medium-high in a dutch oven or large oven-safe soup pot until transparent
- Add vegetables and chicken to the pot
- Add broth, milk, half and half and 1/2 Tablespoon of the chicken bouillon and mix well
- In a separate container, mix the cornstarch and water together into a slurry
- Mix or whisk well to remove clumps, then add to the pot while stirring continuously
- Bring to a slight boil / bubble for a few minutes to thicken into a gravy consistency
- Remove from heat, then layer the biscuits (in one layer) over the gravy
- Place the pan in oven and cook for 18 to 20 minutes, until tops of biscuits are golden brown. It's ok to cook longer if needed until biscuits are golden brown.
Notes
This recipe is great to make ahead of time if you want to prepare it for someone who could use a homemade meal. Just prep the chicken gravy, let it cool and put it in a container to refrigerate. Deliver it with a container of unopened biscuits and the instructions to warm the gravy to a light simmer, add the biscuits and cook at 375F for 18 to 20 minutes or longer until the biscuits are golden brown.