Ingredients
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2.5 - 3 cups Pre-cooked ChickenSee note below
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4 1/2 cups Chicken Stock
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1, large Onion
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2 Garlic Cloves
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3 stalks Celery
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2 Leeks
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3-4 Carrots
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1/2 cup Peas
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1 Bay Leaf
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1 sprig Fresh Rosemary
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1 sprig Fresh Parsley
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1 Tbsp Worcestershire Sauce
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2 cups + 6 Tbsp Flour
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1 cup (low-fat or regular) Milk
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1 cup (or normal milk) Buttermilk
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2 tsp Baking Powder
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1/2 tsp Salt
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1/2 tsp Sugar
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1/4 tsp Garlic Powder
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1 1/2 Tbsp Butter
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1 Egg White
Directions
Steps
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1
Done
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Preheat the oven to 400°F (205°C). Notes: I use a dutch oven to cook the vegetables and filling on the stove first and then can transfer it in the oven. otherwise use a large pot and a casserole dish. For the chicken, shredded rotisserie chicken works nicely. If you do not have precooked chicken, you can prepare the vegetable filling as below, but cut up raw chicken (I use breasts in this case) and throw it in the pot and let it cook with the vegetables. As for vegetables, you can add anything you want to - mushrooms, potatoes, bell peppers, parsnips .... |
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2
Done
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Heat the chicken stock on medium. Dice all the vegetables (except the peas), mince the garlic, and add them to the pot (except the peas). Add the bay leaf. Chop the parsley and rosemary and add to pot. Add the Worcestershire sauce. Season with salt and black pepper. Cover and let simmer for 30 minutes. |
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3
Done
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While the filling is cooking, make the biscuits. In a large mixing bowl, combine 2 cups of flour, the baking powder, 1/2 tsp salt, the sugar, the garlic powder, 1 cup of buttermilk (or normal milk). Melt the butter and add to mixture. Stir until the mixture is moist - don't over-stir, it should be light and airy. Set aside. |
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4
Done
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Take about 1/2 cup of the hot chicken broth and pour it into a mixing bowl. Add 1 cup of milk, then add 1 Tbsp spoon at a time of flour - 6 Tbsp total - while whisking. Don't let it clump. Whisk well, then add the mixture to the filling and stir. |
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5
Done
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Add the peas and the chicken to the pot and let cook another 5 minutes. |
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6
Done
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If you are not using a dutch oven, pour the filling into a casserole dish. Remove the bay leaf. |
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7
Done
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Take the biscuit dough and either lightly form rustic-looking biscuit shapes with your hands, or a spoon, or you could use a biscuit or cookie cutter. You can also stretch the entire dough across the dish depending on the size you are using. It worked great with the dutch oven oval shape. |
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8
Done
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Whisk the egg white with a spoon of water to make egg wash. Brush the top of the biscuits with the egg wash. |
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9
Done
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Bake in the oven for about 30-35 minutes, until the biscuit top is golden brown. |
