Chicken 'n' Biscuits

Sheesh...it's been awhile since I've updated this blog. Been quite busy over the last couple of months with the engagement and then getting braces. But no, I shall not let Freelance Food dissolve like so many other blogging ventures of mine. It must remain alive so that I continue to cook and write! After all, I would like to get paid to do that for a living one day...maybe...in my dreams....

Anyway, this recipe is so good and comforting. It was pretty much my last meal before I began all the oral surgery and it was an excellent way to say goodbye to regular food. Although actually, it ended up being so soft that I probably could have managed with braces. If you're craving some classic, home-cooked comfort food, give it a try.


Chicken 'n' Biscuits Recipe:

• 1 tbsp olive oil
• 1/2 yellow onion, diced
• 2 stalks celery, diced
• 1 large carrot, diced
• 3 cloves garlic, minced
• salt, black pepper to taste
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 tsp cayenne pepper
• 1 tbsp Worcestershire sauce
• 2 tbsp - 1/4 cup all purpose flour (thicken to your preference)
• 2 - 2 1/2 cups milk
• 1/2 tsp brown mustard
• 1/4 cup grated Asiago or Parmesan cheese
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 2 cups diced cooked chicken 

• 1 cup all-purpose flour
• 1/2 tbsp sugar
• 1 1/2 tsp baking powder
• dash of salt
• 1/ 3 cup milk
• 3 tbsp olive oil (I used a jalapeno-infused one that made these taste excellent)
• 1 tbsp dried parsley

As far as the cooked chicken, you could also go the easy route with a pre-made rotisserie chicken from the store. I happened to have 2 frozen chicken breasts so I thawed, placed in a saucepan and covered with water and seasonings (salt, pepper, bay leaf, cayenne, garlic powder). Then I brought it to a boil, reduced heat to medium-low, covered and cooked for about 10 minutes. Be sure to let the chicken rest before you cut it to prevent from becoming dry. Onward...

Preheat oven to 375 degrees Fahrenheit. Heat oil in a saucepan over medium heat. Add onion, celery and carrot and saute until tender. Add garlic, cook for a couple minutes and then add Worcestershire sauce, seasonings and flour. Allow the flour to brown for a minute or two to release a better flavor, then add the milk and stir until smooth. Bring to a boil; cook and stir for a couple of minutes until thickened. Add the frozen veggies, chicken, mustard and cheese; stir, reduce heat to low and cover.

Now to prepare the biscuits. In a large bowl, combine the dry ingredients; in a small bowl, combine the wet ingredients. Stir the wet into dry until just moistened and mixed. Easy.

Transfer the chicken filling to a greased 8 x 8 inch baking pan or 9 1/2 inch pie pan (I used the latter and it was filled to the brim). Drop biscuit batter by tablespoons on top and bake uncovered for about 35 minutes or until biscuits are browned.

Enjoy!