Wednesday, October 21, 2009

Chicken and Biscuits

Preparing "fall foods" is so much fun! They are so warm and filling. . .such comfort foods, don't you think? You can't go wrong with this version of chicken and biscuits!


2-3 cuts of chicken, deboned & shredded (I'm using boneless, skinless breast, but any will do)
2-4 potatoes, depending on size (peeled and cubed)
2 large carrots (peeled and chopped)
1/2 stick butter
1 cup fresh mushrooms
5 tablespoons flour
2.5 cups chicken broth
1 cup milk
onion crisps (or one small onion, diced)
bisquick (Use the directions on the box for "biscuits.")
salt and pepper to taste

Preheat oven to 375.

Pour your chicken broth and flour into a bowl and whisk until the flour is dissolved. In a large pot, cook your milk, chicken stock, flour, and butter on low until the butter is melted. You'll need to stir it constantly. Add your chicken, vegetables, and seasonings, and simmer until the liquid is bubbly. Pour into a large baking dish. Spoon biscuit dough onto the top of the mixture. You don't need to spread it. Sprinkle onion crisps (to your taste) on top. Bake for 45-50 minutes, or until golden brown.

*I'm also going to add frozen corn to mine. Feel free to add any veggie of your choice!


  1. Is this kindof like a pot pie? I have never heard of it. Do you have a good pot pie recipe by the way? I made King Ranch Casserole today and it was sooooooo good on a rainy day!


  2. It is a lot like a pot pie. It is so good, Kathy! You've got to try it!