Another recipe that can help use leftover chicken from the Roast Chicken recipe or use up the pieces. My son told me, “Your best Chicken n’ Biscuits dinner is when I use thigh meat. I don’t know why but it just tastes better.” So here you go straight from my greatest critiques. This recipe was one I developed when I was learning to use the forgotten part of a whole chicken, the thighs and legs. As a family before we started growing our chicken we purchased and used mostly chicken breast. So as a result I spent about 6 months honing our pallet and my cooking skills to include more of the whole chicken. Because I did not want us to raise our chicken and then not use them.

Chicken n’ Biscuit is a spin on chicken pot pie. The filling is a creamy chicken gravy and veggies topped with biscuits instead of a pie crust. I did this to make this recipe an easier weeknight meal. Servers 8. But my boys love it so much so for us it only serves 5.

Chicken n’ Biscuits

Drop Biscuits

3 cups flour

4 tsp baking powder

1 tsp sugar

1 tsp salt

½ cup butter

1 cup milk or enough to make the dough droppable

Filling

½ cup butter

⅓ cup diced onion

2 medium carrots, peeled and sliced

1 celery stalk, sliced

1 cup peas

1 clove garlic, minced

⅓ cup flour

1 tsp parsley

1 tsp salt

½ tsp pepper

4 cups Chicken Broth

½ cup heavy cream or sour cream

3 cups leftover chicken or 2 thighs and 2 legs deboned

Preheat your oven to 400 degrees.

For the Biscuits

I cut my butter in a food processor, I'm going to give you those instructions today. In a large food processor of at least 6 cup size, add all of your dry ingredients to the food processor bowl and buzz slightly to mix. Cut the butter into slices. Turn your food processor on and add the slice of butter through the top and mix until the butter has been cut into the flour mixture. Remove mixture from processors, and move to a large bowl. Add the milk until the dough is wet and is a firm dough that can stick to your spoon. Set aside!

For the Filling

Heat the butter in a large pot on medium heat for about 2 minutes or until the butter has melted. Add and cook the onions, carrots, garlic, and celery for about 5 minutes or until they are tender. Add the uncooked chicken. If you are using leftover chicken wait until when you add the peas. Cook the chicken until it is browned and cooked through. Add the flour to the pot, stir in, and cook for about 30 seconds to remove the flour taste. Add the rest of the ingredients, broth, parsley, salt, pepper, cream, and leftover chicken if you are using it. Cook for about 5 minutes or until the broth starts to thicken.

Remove the filling from the heat and pour into a 9 by 16 casserole or baking dish. Then spoon the biscuit batter on top of the filling, in biscuit size portions. Place the baking dish into the oven and bake for 20 minutes or until the biscuits are golden brown and when tapped make a hollow sound. Remove from the oven and cool for about 10 minutes before you serve. This allows the filling to stop boiling. Enjoy!