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Beth’s Chicken and Biscuit Casserole Dinner| ENTERTAINING WITH BETH


– Hey guys, today I’m gonna share with you one of my favorite cold
weather comfort foods, Chicken and Biscuits. This dish is like wrapping yourself up in a warm, cozy blanket, especially if you’re stuck in cold weather where it’s snowy, rainy,
or just plain gray, this is the dish for you. It’s also a great one for
a Sunday night dinner, because there is nothing
that will bring a family to the table quicker than
Chicken and Biscuits. Let me show you how to make it. So, the first thing we’re gonna do is make the base of our sauce. So in a large stock pot, you
wanna melt two tablespoons of butter, then to that you’re gonna add a combination of diced
onion, diced celery, and diced carrots. Then you also wanna
season with a little salt and pepper to taste. And then, you can turn your flame down, put on the lid, and let
them cook for about five to seven minutes, just until they’re nice and fork tender. We’re then gonna add 1/3
cup of dry white wine, now if you don’t drink you
could totally leave it out, you’re not gonna ruin the
dish, and 1/4 teaspoon of dried thyme. And you just wanna cook
the vegetables in that wine until it reduces by about half. And at that point, you’re
gonna add four cups of chicken broth, bring
that up to a simmer, and meanwhile in a small
glass you’re gonna add two tablespoons of corn
starch and two tablespoons of cold water. Mix that up with a fork,
and basically we’re creating what’s known as a slurry,
and we’re gonna add the slurry to the simmering broth. And, this is gonna help
thicken up our mixture. And then we’re gonna add
1/4 cup of heavy cream. So yes, this is comfort food,
but if you didn’t wanna add heavy cream, you could
swap it out for milk. And then we’re also gonna
add one to two dashes of Worcestershire Sauce,
just to give it a nice depth, a 1/2 cup of frozen peas, and
a tablespoon of fresh thyme. And at this stage, your
sauce is ready to go and we’re ready for our chicken. Now for this, I am just
using two chicken breasts that I have roasted at 425
degrees for about 30 minutes. So you can go ahead and remove the chicken from the bone and just
shred it with two forks. And, you can throw that in the pot. Then you can take this
mixture and transfer it into an oven-safe casserole. Now if you were serving
this dish for a party, at this stage you could stop right here and put some foil on it
and pop it in your fridge. Then when you’re ready to
serve, all you have to do is make the biscuits, put
it on top and bake it, and that would be a great time saver. Now to make the biscuits,
it’s a really simple process, they’re just gonna be drop
biscuits, so there’s no rolling or cutting necessary. In a large bowl, you’re
just gonna add two cups of flour, a tablespoon of baking powder, now that sounds like a
lot but you do need it in order for them to
rise up and really expand to cover the casserole. A 1/4 teaspoon of baking
soda and a teaspoon of salt, so go ahead and whisk that up until everything is combined. And then we are going
to add four tablespoons of very cold butter. Then you can go ahead
and combine the butter with the flour just by using your hands until you get a nice coarse mixture. Then you’re gonna add 2/3
cup of grated Gruyere cheese, a tablespoon of fresh
parsley that’s been chopped, and a tablespoon of minced dill. It’s really nice to add the
fresh herbs to the biscuits, because it does balance out the heaviness of the dish and gives it a nice freshness. So you can mix that all up with a fork, and then we’re gonna add a cup of milk. And just stir that all up until
you get a really nice dough, and then you wanna allow this to rest for about five minutes, just
to give the baking powder and soda a chance to activate. Then, you’re gonna take an ice cream scoop and you’re gonna scoop out the dough and pop it right on top of your casserole. Give them enough room to spread out because they will rise up and expand. Now once everything’s nice and positioned, you can then pop this in a 425 degree oven for about 35 to 40 minutes. And you’ll notice, you wanna check on it every 10 minutes or so,
because as those biscuits start to bake, they will
expand and you can go in there with your hand and just
gently kind of reposition them to make sure that they’re
actually covering the casserole. So that’s okay, you’re not
gonna hurt it by doing that. And once those biscuits
are nice and golden brown and that sauce is bubbling
underneath, you are ready to take it out and
present it to the table. And you will see, everybody
will just dig right in. It is the perfect cold
weather dish, that will take the chill off your bones. You will be craving
this the morning after, I’m telling you. Every time we make it, we
wake up the next morning and say, “Is it wrong to
have it for breakfast?” It’s that good. And remember, for all of the
recipes in printable format, you can now head over to my
blog, entertainingwithbeth.com and you can find this recipe there. All right you guys, I’ll
see you back here next week for another easy and delicious recipe. Until then, bye! (banjo music)

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