My mamaws chicken biscuit casserole recipe!
Crispy Chicken Biscuits香脆薄片鸡仔饼
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Ingredients 材料 :
【A】
300g plain flour (普通面粉)
1 tsp baking powder (小匙发粉)
90g icing sugar (糖粉)
1/2 tsp salt (小匙盐)
1/2 tsp pepper (小匙 胡椒粉)
1/2 tsp five-spice powder (小匙五香粉)
1 tbsp minced garlic (汤匙蒜茸)
100g fine candied winter melon (冬瓜糖(打碎))
40g white sesame seed (白芝麻)
40g black sesame seed (黑芝麻)
1/4 tsp ammonia (小匙臭粉)
【B】
1 egg (grade A) (A蛋)
1 tbsp maltose (汤匙麦芽糖)
2 fermented bean curd (块南乳)
1 tbsp fermented bean curd sauce (汤匙南乳汁)
100ml cooking oil (食油)
Bake at 140°C for 15 minuets or until golden brown.
放入已预热烤箱,以140度烤15分钟至熟。
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Creamy Chicken and Biscuits Recipe - Chicken Pot Pie with Biscuits
If you love one skillet meals, you will love this One Skillet Creamy Chicken and Biscuits Recipe. Cast Iron skillet filled with chicken, potatoes, and vegetables in a creamy sauce topped with flaky buttermilk biscuits. It's chicken pot pie with biscuits! Your family will love it!
⬇️⬇️⬇️ Recipe Below ⬇️⬇️⬇️
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Creamy Chicken and Biscuit Skillet
Ingredients:
2 Tbsp. Olive oil
1 Tbsp. Butter
2 Tsp. Garlic (minced)
1 Medium Onion (diced)
2 Small Potatoes (peeled and cubed)
1-2 Stalks of Celery (finely diced)
1 Tsp. Salt
½ Tsp. Black Pepper
1 Tsp. Granulated Chicken Bouillon
¼ Cup All-Purpose Flour
2 Cups Chicken Broth
¼ Cup Half and Half
1 Lb. Boneless Skinless Chicken Breast Tenders (cubed)
1 Cup Frozen Peas and Carrots
1 Cup Frozen Sweet Corn
1 Can Large Refrigerated Buttermilk Biscuits
1 Egg (beaten)
chicken pot pie with biscuits, chicken biscuit casserole chicken and biscuit casserole
Classic Chicken Pot Pie Casserole: Deliciously Easy
This Chicken Pot Pie Casserole has all of the classic flavors of a chicken pot pie but instead of a pie crust, it’s even easier topped with flaky soft Homemade Biscuits (hyperlink) that bake over the chicken pot pie filling.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
INGREDIENTS FOR CHICKEN POT PIE CASSEROLE:
* 4 cups cooked chicken, shredded*
* 6 Tbsp unsalted butter
* 1 medium yellow onion, (1 cup chopped)
* 2 medium carrots, (1 cup) thinly sliced
* 8 oz white or brown mushrooms, (stems discarded), sliced
* 3 garlic cloves, minced
* 1/3 cup all-purpose flour
* 2 1/2 cups chicken stock
* 1/2 cup heavy cream
* 2 tsp fine sea salt, or to taste, plus kosher salt to garnish
* 1/4 tsp black pepper, plus more to garnish
* 1 cup frozen peas, do not thaw
* 1/4 cup parsley, finely chopped
* 1 recipe of homemade biscuit dough
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⏱️TIMESTAMPS⏱️
0:00 Intro
1:02 Veggies prep
1:51 How to make the chicken pot pie filling
2:54 How to make biscuits
4:19 Chicken pot pie casserole assembly
4:42 How to bake chicken pot pie casserole
5:15 Brushing biscuits with butter
5:44 Taste test
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Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #chickenpotpie #comfortfood
Beth's Chicken and Biscuit Casserole Dinner| ENTERTAINING WITH BETH
Learn how to make my chicken and biscuit casserole dinner. One of my easy dinner recipes for a fantastic Sunday Night Dinner! Makes for great leftovers too!
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Learn how to make my delicious chicken and biscuits recipe, a perfect Sunday Night Dinner idea!
MORE COLD WEATHER COMFORT DISHES!
Roasted Chicken in a Skillet
French Onion Soup
Noodle Soup
Rosemary Potato Soup Recipe Scallops Au Gratin
BETH’S CHICKEN AND BISCUIT RECIPE
Serves 6
INGREDIENTS:
2 Chicken breasts, skin-on, bone-in
2 tbsp (30 g) butter
1 cup (150 g) yellow onion, diced
½ cup (75 g) celery, diced
½ cup (75 g) carrots, diced
salt and pepper to taste
1/3 cup (80 ml) dry white wine
¼ tsp (1.25 ml) dried thyme
4 cups (950 ml) chicken broth
2 tbsp (30 ml) cold water
2 tbsp (13 g) cornstarch
¼ cup (60 ml) heavy cream
1-2 dashes Worcestershire sauce
½ cup (75 g) frozen peas
1 tbsp (15 ml) fresh thyme
FOR BISCUITS:
2 cups (240 g) flour
1 tbsp (15 ml) baking powder
¼ tsp (1.25 ml) baking soda
1 tsp (5 ml) salt
4 tbsp (60 g) butter, cubed
2/3 cup (160 ml) grated Gruyere cheese
1 tbsp (15 ml) chopped parsley
1 tbsp (15 ml) chopped dill
1 cup (240 ml) of milk
METHOD:
Preheat oven to 425F/(218C).
Roast chicken on a baking sheet for 30 mins or until cooked through. Set aside to cool.
Meanwhile, melt butter in a large soup pot. Add the onion, celery, carrots, season with salt and pepper to taste. Sautee in the butter and then turn flame down to medium-low, cover pot and allow vegetables to cook for 5-7 mins until tender.
Remove lid. Add the wine and dried thyme. Cook until wine is reduced in half. Then add chicken broth. Bring broth to a rolling boil. Meanwhile in a small bowl add the cornstarch and mix with the water to create a slurry.
Once broth is boiling add the slurry to the pot and stir as the mixture thickens.
TIP: Two things you must do in order for a slurry to work
Mix the cornstarch with very cold water
Assure the sauce is boiling when you add it
Otherwise, the slurry will not work and your sauce will not thicken. I like a slightly looser sauce since the biscuits are heavy, but if you wanted to make the sauce thicker, just increase the slurry to 3 tbsp cornstarch to 3 tablespoons water.
Once you’ve reached desired thickness. Turn off the heat. Add the heavy cream, and stir, then add Worcestershire sauce, fresh thyme and season to taste with salt and pepper. Stir to combine and then add the frozen peas. Set aside to cool.
Remove the skin off the chicken and shred the chicken with two forks. Add the chicken to the pot and stir to combine.
Transfer chicken to a heat safe casserole.
Meanwhile, make the biscuits. Combine all dry ingredients in a bowl, whish together. Add butter and work flour and butter together with your hands until a coarse meal forms. Add herbs and whisk to combine. Add milk. Stir into a dough and allow to rest for 5 minutes in order for the baking power to activate.
Then using an ice cream scooper, scoop a mound of the biscuits over the casserole, spacing out to cover it. You should be able to fit 2 rows of 3 biscuits.
Bake casserole in a Pre-Heated oven at 425F (218C) for 35-40 mins until casserole is bubbling and biscuits have risen and are golden brown.
NOTE: Casserole filling can be made the day ahead and refrigerated. Day off bake the biscuits and bake!
Strawberry Chicken Biscuit #onestopchop
Strawberry biscuits for the win.
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Ingredients
2 cups all purpose flour
1 cup ice cold milk or buttermilk
1 stick ice cold unsalted butter
1 tsp baking powder
1 tsp salt
3 tsp sugar
1 cup freeze dried strawberries or fresh chopped strawberries
1 lb boneless/skinless Chicken Thighs
1 cup buttermilk
1/4 cup hot sauce
2 tsp pickle juice/pickled jalapeño juice
2 cups all purpose flour
Garlic powder
Onion powder
Salt
Pepper
Ground mustard
Cayenne pepper
Smoked paprika
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