

Make the filling completely, and let it cool.Store the wet mix in the fridge in a resealable container. Make a wet mix and a dry mix for the biscuits.This can be done up to two days in advance! If you are serving this to company (I did last week.) Here is the best way to make it ahead. If you prefer to shred the chicken, you can let it cool then shred it with two forks or just use clean hands. Remove the chicken and cut it into cubes.I have an instant read thermometer that I use, and I make sure my chicken is 165 degrees. Note that some chicken breasts are very large (a half pound + each) so, if you have larger ones then you’ll have to cook them for longer.I also turn the chicken over in the poaching liquid occasionally so that if some of it bobs above the surface it will get cooked too. You don’t want to boil the chicken, just gently simmer, so make sure to turn the heat down once it comes up to a simmer. To cook the chicken, place it in a saucepan, cover it with cold water and bring it to a simmer.Look for a package that is about 1 1/4 pound. If you do not have leftover turkey or chicken you can buy a package of chicken and cook it. You don’t want to overwork it, but make sure that there aren’t big pockets of flour left unmoistened.Įxpert Tips For This Recipe If You Don’t Have Leftover Chicken or Turkey Just stir the buttermilk mixture and the flour mixture together until it is a shaggy dough.They get mixed right into the biscuit dough to add a little more savory flavor. Here’s where you add in the herbs that you set aside earlier.Let it sit for a minute to “sour” and then continue on with the recipe. Then fill the cup up to the 1 cup mark with milk. If you don’t have buttermilk on hand, you can make a substitute by placing a tablespoon of white vinegar or lemon juice in the bottom of a measuring cup. For the liquid ingredients, I used a combo of buttermilk, egg and oil.

For leavening, I use both baking soda and baking powder. I use a combination of white whole-wheat flour and all-purpose flour.

I bet many of you have most everything to make it on hand.How to Make Chicken and Biscuit Casserole Make The Filling I seriously had to force myself not to eat 5 bowls in one sitting!ĭon’t be overwhelmed with the list of ingredients. (My family is getting a bit weary of my many failed attempts!) It’s comfort food at its most flavorful and delicious. Lucky for you and me both…this Hearty Chicken and Biscuit recipe I’ve got for you today is absolutely wonderful. Sometimes it takes me a while to get things just right. I’ve made Chicken Pot Pie Casserole, Chicken Gravy with Garlic Biscuits…and Hearty Chicken With Why Won’t This Recipe Turn Out Well. I’ve had Chicken Pot Pie on the mind lately and have tried making several family friendly versions of it. Just basic pantry staples that come together to make meal time divine. They don’t have a lot of fancy ingredients. My very favorite are “Something From Nothing” recipes. I read all kinds of cookbooks and magazines, watch the Food Network and hit my family and friends up for their best recipes. I’m always on the lookout for new recipes to share with you all.
