Description
A kind of marriage between the traditional chicken pot pie and chicken and dumplings. My family begs me to make this!
Ingredients
- ¼ cup butter
- 2 cloves garlic, minced
- ½ cup chopped onion
- ½ cup chopped celery
- ½ cup chopped baby carrots
- ½ cup all-purpose flour
- 2 teaspoons white sugar
- 1 teaspoon salt
- 1 teaspoon dried basil
- ½ teaspoon ground black pepper
- 4 cups chicken broth
- 1 (10 ounce) can peas, drained
- 4 cups diced, cooked chicken meat
- 2 cups buttermilk baking mix
- 2 teaspoons dried basil
- ⅔ cup milk
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
- In a skillet
- melt the butter over medium-high heat. Cook and stir the garlic
- onion
- celery
- and carrots in butter until tender. Mix in the flour
- sugar
- salt
- 1 teaspoon dried basil
- and pepper. Stir in broth
- and bring to a boil. Stirring constantly
- boil 1 minute
- reduce heat
- and stir in peas. Simmer 5 minutes
- then mix in chicken. Transfer mixture to the prepared baking dish.
- In a medium bowl
- combine the baking mix and 2 teaspoons dried basil. Stir in milk to form a dough. Divide the dough into 6 to 8 balls. On floured wax paper
- use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture.
- Bake in the preheated oven for 30 minutes. Cover with foil
- and bake for 10 more minutes. To serve
- spoon chicken mixture over biscuits.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hr 10 mins
Servings: 6