I preheated the oven at 450 degrees first, prepared the biscuit dough before I made the chicken mixture. I used fresh buttermilk and cold butter for the biscuit dough. I used half butter instead of all butter, low-sodium chicken broth and half-n-half milk for the chicken mixture. I use frozen peas with pearl onions, added diced celery, 1 medium orange, yellow and purple sweet carrots diced. For seasoning I added 1tsp of poultry seasoning, 1 garlic clove, chopped, fresh rosemary, fresh ground black pepper and Hawaiian sea salt. As soon as I made the biscuit dough I quickly spooned them on top the HOT chicken mixture to start cooking the biscuits immediately. This helps avoid any soggy biscuits on the bottom. I had 12 biscuits spaced about 1 inch apart. I used a 13x9 dish and covered the dish with aluminum foil. I baked the chicken at 375 degrees for 30 minutes, turned off the oven, uncover the foil from pan, brushed the tops of biscuits with melted butter for a golden crust and left the mixture for 10 minutes before removing. The gravy was thick, creamy and savory! The chicken was tender and vegetables cooked just right. The biscuits were not soggy but golden brown, flaky and delicious. They rose and expanded while baking up almost touching each other. I served this chicken biscuit pie over a small mound of, “Creamy Smashed Potatoes,” also from this website. This is a true comfort food-very hearty, tasty and fulfilling.
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I preheated the oven at 450 degrees first, prepared the biscuit dough before I made the...