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2 C. diced carrots
Biscuits:
3/4 C. all-purpose flour
2 3/4 C. all-purpose flour
2 C. chicken stock
1 Tbsp. Clabber Girl Baking Powder
2 C. whole milk
1 tsp. salt
1/2 C. heavy cream
16 Tbsp. unsalted butter, cold and cut into bits
Filling:
salt, pepper and nutmeg, to taste
1 C. buttermilk
12 Tbsp. unsalted butter
3 C. cooked, shredded chicken
1 1/2 C. diced yellow onion
2 C. frozen peas
For the filling:
Melt the butter and saute the onions and carrots over medium heat until the onions are translucent. Add the flour, whisking constantly for 2 minutes. Add the stock and continue whisking while adding the milk and heavy cream. Simmer over low heat until mixture thickens. Season with salt, pepper and nutmeg to taste. Stir in cooked chicken and the peas. Turn off the heat and set aside.
For the drop biscuits:
Combine flour, baking powder and salt. Cut in butter until the mixture is a crumbly texture. Stir in the buttermilk until the mixture forms a soft dough.
To combine:
Pour filling into a 9 x 13-inch baking dish and top with 1 oz. scoops of drop biscuit dough to cover. Bake at 425° F. for 10-15 minutes until biscuits are golden brown and filling is bubbling.
2 C. diced carrots
Biscuits:
3/4 C. all-purpose flour
2 3/4 C. all-purpose flour
2 C. chicken stock
1 Tbsp. Clabber Girl Baking Powder
2 C. whole milk
1 tsp. salt
1/2 C. heavy cream
16 Tbsp. unsalted butter, cold and cut into bits
Filling:
salt, pepper and nutmeg, to taste
1 C. buttermilk
12 Tbsp. unsalted butter
3 C. cooked, shredded chicken
1 1/2 C. diced yellow onion
2 C. frozen peas
For the filling:
Melt the butter and saute the onions and carrots over medium heat until the onions are translucent. Add the flour, whisking constantly for 2 minutes. Add the stock and continue whisking while adding the milk and heavy cream. Simmer over low heat until mixture thickens. Season with salt, pepper and nutmeg to taste. Stir in cooked chicken and the peas. Turn off the heat and set aside.
For the drop biscuits:
Combine flour, baking powder and salt. Cut in butter until the mixture is a crumbly texture. Stir in the buttermilk until the mixture forms a soft dough.
To combine:
Pour filling into a 9 x 13-inch baking dish and top with 1 oz. scoops of drop biscuit dough to cover. Bake at 425° F. for 10-15 minutes until biscuits are golden brown and filling is bubbling.