About
Go ahead and get comfy at the table because The Roostin' Biscuits are about to settle in! What some might call a deconstructed chicken pot pie, this warm, comforting bake brings a chicken-and-veggie-filled roux together with some flaky, homemade biscuits nestled on top to create a dinner so comforting, you might struggle to keep your eyes open throughout the meal. That's when you know you're in for a real savory treat. The Roostin' Biscuits truly are the epitome of rustic comfort food!
Ingredients
- For the chicken-veggie roux:
- 1/3 cup plus 2 tablespoons butter, divided
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 1/2 cups milk
- 1 1/2 teaspoons Creole seasoning
- 1 large sweet onion, diced
- 1 (8-ounce) package fresh mushrooms, sliced
- 4 cups chicken breasts, boneless and skinless, cooked and shredded
- 2 cups frozen cubed hash browns
- 1 cup matchstick carrots
- 1 cup frozen small sweet peas
- 1/3 cup fresh parsley, chopped, plus more, to taste, for garnish
- For the cheddar-bacon-chive biscuits:
- 1/2 cup butter, cold and cut into 1/2-inch-thick cubes, plus 2 tablespoons, melted, divided
- 2 cups self-rising flour
- 3/4 cup sharp cheddar cheese, shredded
- 1/4 cup bacon, cooked and finely chopped
- 2 tablespoons fresh chives, chopped
- 1 cup whipping cream
- all-purpose flour, to taste, for dusting a work surface
Directions
Step 1 -Preheat the oven to 425 degrees F.
Step 2 -Lightly grease a 9x13-inch baking dish.
Step 3 -In a large saucepan over medium heat, melt 1/3 cup of the butter.
Step 4 -Add 1/3 cup of the all-purpose flour to the melted butter and cook, whisking constantly, about 1 minute.
Step 5 -Gradually add the chicken broth and the milk to the flour mixture and cook, whisking constantly, until it thickens and is bubbly, about 6-7 minutes.
Step 6 -Transfer the saucepan from the heat and stir the Creole seasoning into the roux mixture.
Step 7 -In a large Dutch oven over medium-high heat, melt 2 tablespoons of the remaining butter.
Step 8 -Add the onions and the mushrooms to the melted butter and sauté until they are tender, about 10 minutes.
Step 9 -Stir the shredded chicken, the hash browns, the carrots, the sweet peas, 1/3 cup of the parsley, and the roux mixture into the onion mixture.
Step 10 -Evenly spoon the chicken mixture into the prepared baking dish.
Step 11 -Bake the chicken mixture, about 15 minutes.
Step 12 -While the chicken mixture is baking, in a large bowl, use a pastry blender or fork to cut 1/2 cup of the cold butter cubes into the self-rising flour until it resembles small peas.
Step 13 -Add the cheese, the bacon pieces, the chives, and the whipping cream into the flour mixture until the dry ingredients are moistened.
Step 14 -Use the extra all-purpose flour to dust a work surface.
Step 15 -Turn the biscuit dough out onto the prepared work surface and lightly knead it, about 3-4 times.
Step 16 -Roll out or pat the biscuit dough so that it is 3/4-inch-thick.
Step 17 -Use a 2 1/2-inch round cutter to cut out the biscuits.
Step 18 -Transfer the baking dish from the oven and evenly arrange the biscuits on top of the chicken mixture.
Step 19 -Bake the chicken-biscuit bake until the biscuits are golden-brown and the filling is bubbly, about 25-30 minutes.
Step 20 -Transfer the baking dish from the oven and evenly brush the biscuits with the remaining 2 tablespoons of the melted butter.
Step 21 -Serve the chicken-biscuit bake garnished with the extra parsley.
