Chicken and biscuit Recipe
Do you remember when you were a kid and grandma made this type of chicken and biscuits recipe? I do and it made me smile every time I ate that creamy comforting dish. It is very versatile, just add whatever meat and veggies you have in the refrigerator. It simply made with a bechamel sauce, then add your meat and vegetables and top with my southern biscuits, you will have a meal to remember and pass down to your family as mine did.
5 tablespoons butter
4 tablespoons flour
4 cups milk, heated, 1/2 cup extra for thinning sauce
Freshly ground pepper
Meat and Vegetables:
4 cups of cooked meat and cooked vegetables cubed
1/2 diced onion
1 tablespoon dried Thyme
2 tablespoons fresh parsley
Melt the butter in a heavy skillet saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don’t let it brown — about 2 minutes. Add the heated milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt, pepper to taste and nutmeg, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.
Add the cubed meat, vegetables, onion, thyme and parsley to the sauce. You may need to add more heated milk to the mixture if it is too thick. Pour into a 9×13 pan. Place the buttermilk biscuits on top leaving room for them to rise.
Bake at 375 degrees for 30-40 minutes until the biscuits are browned and the chicken sauce is bubbling.