Chicken and biscuits
1 package refrigerated biscuits
12 oz. cooked chicken in bite-size pieces
1 tablespoon olive oil
Celery salt and freshly ground black pepper
2 1/2 cups chicken stock
1 tablespoon unsalted butter
1-2 Tbs flour
2 Tbs half-and-half
1 cup frozen edamame
1 cup frozen small whole onions
Bake the biscuits according to their directions.
Whisk the flour into some water to avoid lumps. Heat broth to a simmer. Add onions and edamame and simmer 5 minutes. Add celery salt and pepper. Add flour slurry. Add butter. Add chicken and heat through. Serve over the biscuits in heated bowls.
4 comments:
Classic comforting, delicious, and this photo screams it!
This looks wonderful. I love serving hot biscuits with creamy chicken soups. So, this combination totally works for me.
Temps hit below freezing here so this warm, creamy comfort food would really hit this spot. It's kind of like chicken and dumplings or chicken pot pie, but easier to make for sure!
Do you have a preferred brand of refrigerated biscuits?
Mmmmm! I like the idea of using edamame, too.
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