Chicken and Biscuits

Chicken and Biscuits

1 chicken breast

TT chicken stock

¼ cup onion, chopped

TT dried leaf thyme

TT black pepper

2 tablespoons butter

T tbs  all-purpose flour

TT cup heavy cream

TT cooked frozen peas & corn

TT Broccoli

salt and pepper, to taste

Preparation:

Put the chicken in a large saucepan with the chicken broth, onion, thyme, and pepper. Bring to a boil. Reduce heat to low, cover, and continue cooking at a low simmer for 25 to 30 minutes, until the chicken is cooked through and no longer pink. Remove the chicken from the broth; reserve the broth and set aside.  Grease an 8- or 9-inch baking dish or spray with nonstick cooking spray. Heat the oven to 375°.    Dice  chicken put  in the baking dish.  Sprinkle the cooked peas or peas and carrots over the chicken in the baking dish.  In a saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring, for 1 minute. Add 2 cups of the chicken broth and continue cooking, stirring, until thickened. Add the heavy cream, along with salt and pepper, to taste.  Pour the sauce over the chicken and vegetables.

Biscuits:

 1 cup all-purpose flour

1/2 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon sugar, optional

1 tablespoon chopped fresh parsley

 1/2 cups heavy cream

In a large bowl, whisk the flour with the baking powder, 3/4 teaspoon of salt, sugar (optional), and parsley. Blend well.  With a fork, stir in the heavy cream until moistened. Turn the dough mixture out onto a floured surface and, with floured hands, knead 3 or 4 times, just until the dough holds together. Pat into a circle about 1/2-inch thick and cut out with 1 3/4 to 2-inch biscuit cutters. Arrange the biscuits over the hot chicken and sauce mixture in the baking dish.

Gather the dough scraps together and cut out more biscuits, placing on the chicken mixture or on a greased baking sheet or pan. Repeat until all of the dough is used.  Bake the chicken and biscuits and the plain biscuits until browned, about 20 to 24 minutes.