Thanks to short-cut ingredients like John Soules Foods’ diced oven-roasted chicken, refrigerated biscuit dough and pre-made chicken stock, this cozy, stick-to-your-bones dinner comes together in less than an hour (but tastes like you spent all day making it). For a silky gravy that coats the back of your spoon, but doesn’t taste gluey, cook it on the stove top until it’s just shy of your ideal consistency. The gravy will continue to thicken in the oven.
Weeknight Chicken and Biscuits
- 2 Tablespoons unsalted butter
- 2 Carrots peeled and finely chopped
- 2 CELERY STALKS finely chopped
- 2 garlic cloves minced
- kosher salt and pepper
- ¼ cup all-purpose flour
- 2 cups chicken stock or low-sodium broth
- ¼ cup heavy cream plus more for brushing
- 1 Tablespoon dijon mustard
- 2 cups frozen JSF Diced Oven-Roasted Chicken
- 1 cup frozen pearl onions
- ½ cup frozen peas
- 2 Tablespoons chopped Italian parsley plus more for garnish
- 1 Tablespoon chopped tarragon
- 1 tube refrigerated biscuit dough (about 6 biscuits)
- Flaky sea salt for sprinkling
- Preheat the oven to 400°F.
- In a 10-inch cast-iron skillet, melt the butter. Add the carrot and celery and season with salt and pepper. Cook over moderate heat, stirring occasionally, until beginning to soften, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
- Sprinkle the flour over the vegetables and cook, stirring, until the flour smells toasty, about 1 minute. While whisking constantly, add the chicken stock, heavy cream and mustard and cook over moderate heat until the gravy is smooth and beginning to thicken, 2 to 3 minutes. (The gravy will continue to thicken in the oven.) Turn off the heat.
- Add the frozen chicken, peas and pearl onions and season with salt and pepper. Stir in the herbs. Arrange the biscuits on top of the chicken mixture and brush the tops with more heavy cream. Sprinkle with flaky sea salt and more black pepper.
- Bake until the biscuits are golden brown and the filling is bubbling, 25 to 30 minutes. Let cool slightly, then garnish with more parsley and serve.