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Creamy chicken in a biscuit1/3/2024 So, if you have a left-over rotisserie chicken or some baked chicken breast, use that. Left-over chicken works best as you don’t need to cook it. But it’s a matter of preference, so use whatever chicken you like. For some reason, other chicken parts don’t seem to work as well. I like using chicken breast in this recipe. You may also want to try making these quick sourdough biscuits, those are very tasty as well. They are a delight to eat on their own, but when you pair them with my pot pie chicken, you get the ultimate, heavenly soul food. Don’t try to substitute them for store-bought ones, it has to be these very special homemade biscuits. The chicken and cream part is fine but the biscuits are inedible. I keep talking a lot about the biscuits here, but that’s because they are as much of a star in this recipe as the creamy chicken. There are too many recipes like this out there to follow a bad one and this one is no good. The more crispy surface, the better, no? Secondly, when baked without chicken in the oven, which introduces a lot of moisture, biscuits will brown much better. First, you get both biscuit tops and bottoms crispy, not just the tops. Doesn’t it make sense to bake them separately? It makes perfect sense to me. Unlike in most chicken and biscuits recipes, I bake the biscuits separately. Seriously, this chicken will knock your socks off with its flavors and contrasting creamy and crunchy textures. I’ll take these biscuits over the pie crust at any time. We take a classic creamy pot pie filling full of chicken, carrots, celery, and potatoes and stud it with sharp cheddar cheese and then top it off with fluffy. If you like my chicken pot pie, you will love my chicken and biscuits. Intro CHICKEN AND BISCUITS Creamy Chicken and Biscuits Bake One Pot Meal Simply Mamá Cooks 1. Rich, creamy chicken with tender vegetables, served with golden brown, buttery-soft, exceptionally flaky, slightly crunchy on the outside, and ridiculously delicious biscuits.
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