Recipe Background
Go ahead and get comfy at the table because The Roostin' Biscuits are about to settle in! What some might call a deconstructed chicken pot pie, this warm, comforting bake brings a chicken-and-veggie-filled roux together with some flaky, homemade biscuits nestled on top to create a dinner so comforting, you might struggle to keep your eyes open throughout the meal. That's when you know you're in for a real savory treat. The Roostin' Biscuits truly are the epitome of rustic comfort food!
Go ahead and get comfy at the table because The Roostin' Biscuits are about to settle in! What some might call a deconstructed chicken pot pie, this warm, comforting bake brings a chicken-and-veggie-filled roux together with some flaky, homemade biscuits nestled on top to create a dinner so comforting, you might struggle to keep your eyes open throughout the meal. That's when you know you're in for a real savory treat. The Roostin' Biscuits truly are the epitome of rustic comfort food!
Ingredients
For the chicken-veggie roux:
- 1/3 cup plus 2 tablespoons butter divided
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 1/2 cups milk
- 1 1/2 teaspoons Creole seasoning
- 1 large sweet onion diced
- 1 (8-ounce) package fresh mushrooms sliced
- 4 cups chicken breasts boneless and skinless, cooked and shredded
- 2 cups frozen cubed hash browns
- 1 cup matchstick carrots
- 1 cup frozen small sweet peas
- 1/3 cup fresh parsley chopped, plus more, to taste, for garnish
For the cheddar-bacon-chive biscuits:
- 1/2 cup butter cold and cut into 1/2-inch-thick cubes, plus 2 tablespoons, melted, divided
- 2 cups self-rising flour
- 3/4 cup sharp cheddar cheese shredded
- 1/4 cup bacon cooked and finely chopped
- 2 tablespoons fresh chives chopped
- 1 cup whipping cream
- all-purpose flour to taste, for dusting a work surface
Directions
- Preheat the oven to 425 degrees F.
- Lightly grease a 9x13-inch baking dish.
- In a large saucepan over medium heat, melt 1/3 cup of the butter.
- Add 1/3 cup of the all-purpose flour to the melted butter and cook, whisking constantly, about 1 minute.
- Gradually add the chicken broth and the milk to the flour mixture and cook, whisking constantly, until it thickens and is bubbly, about 6-7 minutes.
- Transfer the saucepan from the heat and stir the Creole seasoning into the roux mixture.
- In a large Dutch oven over medium-high heat, melt 2 tablespoons of the remaining butter.
- Add the onions and the mushrooms to the melted butter and sauté until they are tender, about 10 minutes.
- Stir the shredded chicken, the hash browns, the carrots, the sweet peas, 1/3 cup of the parsley, and the roux mixture into the onion mixture.
- Evenly spoon the chicken mixture into the prepared baking dish.
- Bake the chicken mixture, about 15 minutes.
- While the chicken mixture is baking, in a large bowl, use a pastry blender or fork to cut 1/2 cup of the cold butter cubes into the self-rising flour until it resembles small peas.
- Add the cheese, the bacon pieces, the chives, and the whipping cream into the flour mixture until the dry ingredients are moistened.
- Use the extra all-purpose flour to dust a work surface.
- Turn the biscuit dough out onto the prepared work surface and lightly knead it, about 3-4 times.
- Roll out or pat the biscuit dough so that it is 3/4-inch-thick.
- Use a 2 1/2-inch round cutter to cut out the biscuits.
- Transfer the baking dish from the oven and evenly arrange the biscuits on top of the chicken mixture.
- Bake the chicken-biscuit bake until the biscuits are golden-brown and the filling is bubbly, about 25-30 minutes.
- Transfer the baking dish from the oven and evenly brush the biscuits with the remaining 2 tablespoons of the melted butter.
- Serve the chicken-biscuit bake garnished with the extra parsley.
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