Chicken and Biscuits
Ingredients
- 1 lb. boneless, skinless chicken thighs cooked and diced or shredded
- 1 quart chicken stock
- 6 tbsp. unsalted butter
- 3 cloves garlic minced
- 3 carrots chopped into small pieces
- 1 onion chopped
- 2 stalks celery chopped into small pieces
- 6 tbsp. all-purpose flour
- 1 tsp. dried thyme
- 1 tsp. dried parsley
- 1/4 tsp. ground nutmeg
- 1/4 tsp. sea salt
- 1/4 tsp. white pepper
- 1/4 cup half and half
- 1 batch your favorite biscuits, prepared
Instructions
- In a large Dutch oven sauté the onions, celery, and carrots in the butter until soft.
- Add the garlic and cook 2-3 minutes until garlic is very lightly golden brown.
- Stir in the seasonings.
- Stir in the flour and cook 2-3 minutes, until lightly golden.
- Pour the chicken stock into the pot, scraping the bottom of the pan to loosen the browned bits and bring to a boil.
- Stir gradually until thickened. Mix in the chicken.
- Stir in the half and half until combined.
- Top with the prepared biscuits and serve.
