Chicken Biscuit Cobbler
Y'all are going to love this recipe. It's got a little of this...
And a little of that...
Convinced yet? ;) Anything with both bacon and butter is bound to be mouth-watering.
I found this recipe in a magazine I was browsing through recently (and for the life of me, I cannot remember the name of the magazine - it wasn't one I'm familiar with). Anyway, I wrote it down because the photo of it looked so. so. SO. fabulous. I was practically drooling over it. Seriously. One glance at the list of ingredients and the steps for making it and I knew this was a recipe I would truly love cooking up! Just think about it - Chicken. Biscuit. Cobbler. And then you find out, it's got bacon and butter in it too! I'd be a fool to pass this one up.
Truly, I enjoyed this recipe so much. We live in a world of instant meals and shortcuts to everything. And while that's great at times (I have a day job and know how convenient it can be to have a meal ready in 20 minutes or less at the end of the day!), I feel like as with many things, we lose a lot by making it as quick as possible. Waiting patiently can be so rewarding. Taking the time to cook a detailed meal is incredibly satisfying. If I had to describe this recipe with two words I would say 'hearty' and 'warm'. The smell that fills the kitchen while you cook this just warms you from the inside out. Gradually adding in vegetables to saute and then making the sauce really makes you appreciate each step of the process. This really is one of those recipes that feels... nurturing... if that makes sense. ;)
So without further ado...
Chop/slice all of your veggies. Can I tell you a little secret? This was my very first time ever cooking with mushrooms! I strongly dislike mushrooms but decided to go ahead and keep them in the recipe because my husband loves them. And it turns out, once they're cooked and mixed in with other ingredients, they're not bad. Well, not too bad anyway. :)
Saute them so they're all a little soft.(I have no clue why I sliced the carrots that way, no clue at all. They'd be better sliced the normal way in little rounds.)
Then, you'll add the wine, flour, and broth (separately).
Next comes some cream and seasonings - I love the color that the chives and parsley add!
After that you stir in the chicken.
Which by the way, was well chopped with my favorite little Pampered Chef tool - the Salad Chopper. It makes chopping/shredding chicken sooo easy and quick.
When you're finished with that, mix the ingredients for the biscuit topping. This is where the crispy, salty, oh-so-delicious bacon crumbles in. (Ignore the background mess.)
Top with biscuit topping and pop in the oven!
It came out really messy because the only casserole dish I had close to the size called for was a tad to small. But I don't care. It did not take away from the yumminess at all!
Once you have gotten a delicious big whiff of the hot-out-of-the-oven chicken biscuit cobbler, scoop some into a bowl and enjoy. It will make you feel so warm and cozy and full. Perfect for a cold winter night. :)
Chicken & Biscuit Cobbler
3 tbsp. butter
1 c. sliced carrots
1 medium onion, chopped
2 packages fresh mushrooms, quartered (8 oz.)
2 garlic cloves, minced
1/2 dry white wine
1/3 c. all-purpose flour
3 cups reduced-sodium chicken broth
3/4 cups whipping cream
1 tbsp. white wine vinegar
3 tbsp. sliced chives
3 tbsp. chopped parsley
2 tsp. chopped rosemary
2 tsp. chopped thyme leaves
8 cups shredded cooked chicken (I just did 4 chicken breasts)
Freshly ground black pepper
2 1/2 cups self-rising flour
1/2 tsp. sugar
1 1/4 cups chilled buttermilk
1/2 cup butter, melted
1/2 cup chopped cooked bacon (5 thick bacon slices)
Garnishes of chopped fresh chives & parsley
1. Preheat oven to 400. Melt 3 tbsp. of butter in a Dutch oven over medium-high heat. Add carrots and onion, and saute 5 minutes. Add mushrooms; saute 5 minutes or until tender. Stir in garlic; saute 2 minutes. Add wine; cook 2 minutes. Sprinkle with 1/3 cup all-purpose flour, and cook, stirring constantly, 2 minutes or until thickened. Stir in cream and next 5 ingredients. Stir in chicken, and season to taste with salt and pepper. Cover and remove from heat.
2. Whisk together 2 1/2 cups self-rising flour and 1/2 tsp. sugar in a medium bowl. Stir together buttermilk and 1/2 cup melted butter in a small bowl. Stir buttermilk mixture and bacon into flour mixture until dough pulls away from sides of bowl.
3. Return chicken mixture to medium-high heat; cook, stirring constantly, 2 minutes or until bubbly and hot. Spoon mixture into buttered 3 qt. ceramic or glass baking dish. Drop biscuit dough by level 1/4 cupfuls, 1/2 inch apart, onto chicken mixture.
4. Bake at 400 for 30 - 35 minutes or until browned and bubbly.
*Makes 8 servings*