Chicken-Biscuit Cobbler

Does this sound like a comfort food or what? It has crumbled bacon in the biscuits which will add to the wonderful Southern Flavor or this dish. Taken from Southern Living, 2014

3 tables 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 flour

3 cups chicken broth

3/4 cup whipping cream

1 tables white wine vinegar

3 tables sliced chives

3 table shopped parsley

2 teas chopped rosemary

2 teas chopped thyme leaves

8 cups shredded cooked chicken

Kosher salt

Freshly ground black pepper

Package of Bisquick Cheddar-Garlic biscuit mix (the kind that you just mix with water)

1/2 cup chopped cooked bacon, (about 5 slices)

Preheat oven to 400. Melt 3 table butter in a Dutch oven over medium high heat. Add carrots and onion, and sauce 5 minutes or until tender. Add mushrooms; sauce 5 more minutes. Stir in garlic and add wine; cook 2 minutes. Sprinkle with 1/3 cup flour and cook, stirring constantly 3 minutes. Slowly add broth, stirring constantly; bring mixture to a boil, stirring constantly until thickened, about 2-3 minutes. Stir in cream and next 5 ingredients. Stir in chicken and season to taste with salt and pepper. Cover and remove from heat.

Next, make the garlic-cheddar biscuits according to directions, and add the chopped, cooked bacon into the mixture before dropping the biscuits onto the chicken mixture. When the biscuits are mixed, return the chicken mixture to stove top to heat until bubbly and hot. Spoon the chicken mixture into a greased 3 qt baking dish. Drop biscuit dough by level 1/4 cupfuls, 1/2″ apart onto the chicken mixture.

Bake at 400 for 30-35 minutes, or until biscuits are done and golden brown.

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