Chicken & Biscuits in a Pot

The last few days it has been such a delight and look through several new cookbooks that have come in the mail. One recipe that has caught my eye and sounds just like such a comfort food, yet, it comes from Food & Wine, which normally, I wouldn’t think of when I am thinking “comfort food”, but it just goes to show you that once again, you “cannot judge a book by it’s cover” Also, don’t know if you have noticed, but this is actually 2 days in a row that I am posting recipes that don’t have sugar in them. Am I getting healthy or what?

6 tables unsalted butter

2 shallots, thinly sliced (or 1/2 cup chopped onion)

1/2 pound shitake mushrooms, stemmed and thinly sliced

1 large carrot, cut into 1/2″ chunks

1/2 cup dry white wine

1 1/4 cup plus 1 table self rising flour

2 1/2 cups chicken broth

salt & pepper to taste

3 cups shredded rotisserie chicken

1/2 cup frozen baby peas, (because we don’t like peas, we will be using green beans)

1 tables each: chopped sage and thyme

1/2 cup plus 2 tables whole milk

Preheat oven to 425. In a large dutch oven or cast iron casserole pan, melt 2 tables of the butter. Add the shallots, (you can use onions in place of shallots if you wish, I won’t send the shallot police looking for you.) mushrooms and carrot chunks and cook over medium heat, stirring until the shallots (onions) and mushrooms are softened, about 8 min.

Add wine and cook until completely evaporated, about 1 min. Stir in 1 tables of the flour and the broth and bring to a boil. Season with salt and pepper. Simmer until thick, about 3 min. Stir in the chicken and peas (or green beans).

In a food processor, combine the remaining 1 1/4 cups of flour with the remaining 4 tables of butter and the chopped thyme and sage. Pulse 5 times. Add the whole milk just until a shot dough forms.

Using a small ice cream scoop (hurry and clean the ice cream scoop so you can have some ice cream while this is in the oven) or a tablespoon, scoop 20 balls of biscuit dough oven the chicken stew. Bake in the center of the oven for 25 min. Turn on the broiler and broil the stew for 1-2 min until the biscuits are golden. Let rest for 5 min before serving.  

Baking this dish takes the guessing out of how long you have to actually boil dumplings to get them just right. 



2 thoughts on “Chicken & Biscuits in a Pot

    • Thanks Karen! I can’t wait to make these! It sounds really so good, doesn’t it? Hope you have a blessed Easter! Thanks so much for reading the blog!

      Please go to for my blog! “Be devoted to one another in brotherly love; Honor others above yourself” Romans 12:10


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