Chicken and Biscuits in the OvenJuly 16th, 2011 by Leslie Gilbert
Cooking a good meal at home is as easy as cutting up a few things and popping them all in the oven. I’ve been reading a lot of articles lately how only 40 percent of the US population regularly cooks at home. I have always been involved with cooking at home and find it hard to understand families eating at restaurants every night. So here is an easy recipe I cooked up, using items I had on hand I made chicken and biscuits in the oven.
You will need a cup and half of chopped carrots, celery, and onion. You can make it an equal portion of each or if you enjoy one more than the other cut up more of that. I used slightly more carrots as they are one of my favorites.
Dump them all in with two chopped cloves into a 1/3 cup of melted butter in a cast Iron Dutch oven and let it all soften on medium low heat. This should take about ten minutes. While they veg is softening go ahead and make some biscuits.
I used a Bisquick mix, because I had it on hand. Sometimes I’ve used a can of biscuits or even make them totally from scratch. I prefer to make them from scratch if I have the time. Divide it into about nine balls and flatten them into round disks. Then set them aside so that the milk can absorb into the flour. Preheat the oven at 350.
Add half a cup of flour to the vegetables in the Dutch oven. Let it cook for a moment or two so that you cook the flour. The raw flour taste is not so yummy. It may look a little dry in the pan, but it is ok. Add four cups of low sodium chicken broth, Basil, and dry Bay leaf (just remember to fish it out later), add salt and pepper to taste. Bring it to a boil for a least a minute.
While you are waiting for it to come to a boil chop up the chicken. I used four chicken breasts that I cooked for 25 minutes at 350 in the oven. Just a little spray oil, so that it wouldn’t stick, but nothing else. You can use cooked chicken from the grocery store, those lovely rotisserie chickens or they even have pre-cooked breasts.
Add the chicken to Dutch oven and some frozen peas. Wait for it to come back to a boil.
Place the biscuits on top as close as you can to each other. You want the top to be almost completely covered.
Pop on the lid and put it in the oven for ten minutes. After ten minutes pull of the lid and cook for anther twenty. The biscuits should be brown and the soup bubbly. Serve and enjoy!