Chicken and biscuits

Biscuits:

2 cups flour

1 teaspoon sugar

1 teaspoon salt

1 Tablespoon baking powder

1 stick of butter, cold and cut into cubes

3/4 cup milk

Blend the dry ingredients and cut the butter into in with your fingertips. 

Rub the butter into flour blend until very well blended.

Add the milk and stir just until the dough starts to come together.

Knead on a floured surface until the dough is workable.

Roll out the dough and cut the biscuits about 1/2 an inch thick with a cookie cutter.

Enlarged to show detail

Filling:

4 Tablespoons of butter

1 small red onion

4 cloves of garlic chopped

1/3 cup flour

1 1/2 pounds of chicken (about 3 chicken breasts, boneless)

1 teaspoon dried sage

1 teaspoon dried thyme

1 small bag frozen mixed vegetables

1 1/2 cups of milk

1 1/2 cups of chicken stock

Cover the chicken breast in olive oil and salt and pepper. Roast your chicken breast in an oven on 375* for 30 minutes cover with foil. Once cooled dice and set aside. 

Melt the butter in a large skillet then add the garlic and onion. Cook until tender and add the flour.

Cook until thick and brown, and add the chicken broth. Once that thickens add in the milk.

Now add the chicken, sage, thyme and frozen veggies. Cook on medium heat 7 or 8 minutes.

In a 9x13 casserole dish pour the filling in and layer the pre made biscuits on top barely touching.

Crack an egg and mix with 1 Tablespoon of milk (egg wash) and brush the top of each biscuit. 

Bake in the 375* oven for 20-30 minutes or until the biscuits are golden and the filling is bubbling. 

Let cool before serving.

Enough to feed the entire family yet quick. 

Perfect biscuits are the centerpiece of this warm old fashioned favorite!!