It was Wednesday morning. My husband had a bad cough. There was a blizzard warning out for our area. I couldn’t drive to work because my car was completely surrounded by a snowdrift and the bobcat they wanted to use to bucket the snow wouldn’t start. On top of all of that, the dog was coughing up mucous and going into a coma.
Sigh. It was definitely a comfort food moment.
That’s when I decided to make something I call Chicken and Biscuits. It’s basically a ‘potpie’ without a crust. You make it in a large frying pan and it is topped with buttermilk biscuits.
Here’s how I made it.
First, I put a stick of butter in my pan. I have an electric stove, and my heat control was set a little over the LO mark, about a fourth of the way to MED.
I had a bag of frozen boneless, skinless chicken breasts. The bag said three pounds. I did not thaw them at all. I cooked them from frozen. I used them all. I decided that a big batch was okay, since this dish tastes great reheated and with my husband sick, and me not home, it ensured that he’d eat something good for him.
OK, so, the chicken is in the pan with the butter. I sprinkled them with Northwoods Wild Mushroom powder. I opened a twelve ounce bag of frozen, chopped onion and dumped them out on top of the chicken pieces.
I sprinkled garlic powder over the onions, just so they all looked a little bit yellow; not a lot. I opened a small can of pieces and stems mushrooms; drained some of the water and added it. I could have just as well dumped the whole can in, water and all. Next time.
I took two chicken boullion cubes in a glass measuring cup with one half cup of water. I microwaved them until the cubes were gone. Then, I added some more tap water to the cup and added this to the chicken.
I turned the heat up to medium. So, now my chicken, onion, garlic, mushrooms blend is boiling. This is good. My chicken is getting whiter and whiter. I placed my cutting board over the pan and picked each breast out, one by one and cut them into one inch cubes. I wasn’t very careful about how they looked. I just cut them quickly and scraped them back into the pan. I repeated this with all of the breasts.
OK, so now, my pan has cut chicken pieces in it. I started thinking about vegetables. I decided to go with frozen peas. It’s best to use frozen because by the time they thaw, and cook a little, you end up with peas that have flavored the gravy and they do not mush. I actually used six cups of peas in this.
I took a brick of medium cheddar cheese and grated it in my food processor with the grater blade. It made about one and three quarters cup worth of shredded cheese.
I took one half cup of flour and sprinkled it evenly across the surface of the chicken mixture. I stirred it in. I added a half cup of fat free milk and then put the shredded cheese on the top and stirred that in.
Then, I opened store brand buttermilk biscuits and placed a layer of them on the top of the chicken mixture. I had a big pan and it took three seven point five ounce tubes to cover the entire top. I sprinkled parsley flakes on them and a little chili powder for color.
I put a cover on and made sure it stayed boiling. The biscuits did puff up a bit and touched the inside of the glass cover, but there was enough moisture to keep them from sticking to the lid.
Once it was done, after about 15 or so minutes of boiling, I turned it down and waited for people to get an appetite. Everyone ate some and actually some had a second bowl full. It was pretty delicious!