astrolab
VIP Member (Resident chef)
Make your own biscuits or use pre-made refrigerated biscuits
Serve 5
Ingredients
75 g butter
1 onion, chopped
40 g all-purpose flour
350 ml chicken broth
160 ml milk
3 g salt
0.5 g ground black pepper
150 g frozen green peas
130 g frozen diced carrots
280 g cooked, shredded chicken meat
250 g all-purpose flour
10 g baking powder
5 g salt
70 g shortening
180 ml milk
Method
Preheat oven to 450 degrees F (230 degrees C). Butter a 2 quart casserole dish.
In a large saucepan, saute chopped onion in the butter. Stir in flour and cook for 1 minute. Add chicken broth and milk. Heat to boiling, stirring constantly. Cook for 2 minutes. Season with salt and pepper. Add frozen peas and carrots and cooked chicken. Pour into buttered 2 quart casserole dish.
In a medium bowl, mix together 2 cups flour, baking powder, and 3/4 teaspoon salt. Cut in shortening until mixture is crumbly. Stir in milk just until dough is moistened, then drop by spoonfuls onto chicken mixture.
Bake at 450 degrees F (230 degrees C) for 12 to 15 minutes, or until biscuits are golden brown, and cooked on the bottom. This tends to bubble over so I place a piece of aluminum foil under the pan to catch the drips.
Serve 5
Ingredients
75 g butter
1 onion, chopped
40 g all-purpose flour
350 ml chicken broth
160 ml milk
3 g salt
0.5 g ground black pepper
150 g frozen green peas
130 g frozen diced carrots
280 g cooked, shredded chicken meat
250 g all-purpose flour
10 g baking powder
5 g salt
70 g shortening
180 ml milk
Method
Preheat oven to 450 degrees F (230 degrees C). Butter a 2 quart casserole dish.
In a large saucepan, saute chopped onion in the butter. Stir in flour and cook for 1 minute. Add chicken broth and milk. Heat to boiling, stirring constantly. Cook for 2 minutes. Season with salt and pepper. Add frozen peas and carrots and cooked chicken. Pour into buttered 2 quart casserole dish.
In a medium bowl, mix together 2 cups flour, baking powder, and 3/4 teaspoon salt. Cut in shortening until mixture is crumbly. Stir in milk just until dough is moistened, then drop by spoonfuls onto chicken mixture.
Bake at 450 degrees F (230 degrees C) for 12 to 15 minutes, or until biscuits are golden brown, and cooked on the bottom. This tends to bubble over so I place a piece of aluminum foil under the pan to catch the drips.
