My dad recently requested chicken and biscuits for dinner because we had leftover grilled chicken and baked potatoes. It was quick and easy to whip something up! The starred ingredients are available from the market.
Ingredients
- 2 cups grilled chicken*, pulled apart into pieces or chopped
- 1 baked potato*, skin removed and diced
- 1 medium onion*, diced
- 3 carrots*, diced
- 3 ribs celery*, diced
- 3 tablespoons butter
- 2 Tablespoons flour
- 1 ½ cups milk*, chicken broth or vegetable broth
- 2-3 sprigs marjoram or thyme*
- ¼ cup chopped parsley*
- Salt and pepper to taste
- Buttermilk biscuits, from scratch or from the market
Instructions
- Heat 1 tablespoon of butter in saucepan or skillet and sauté the vegetables until soft, 5-7 minutes. Remove from pan and set aside.
- Heat 2 tablespoon of butter in saucepan on medium heat and whisk in the flour. Heat until mixture bubbles and gradually add in the broth or milk, whisking steadily. Cook about 10 minutes until the sauce thickens. Add the sautéed vegetables, potato, chicken, marjoram or thyme, and salt and pepper. Simmer until heated through, stirring occasionally, about 5-7 minutes.
- Cut open the biscuits and top with the chicken sauce. Garnish with parsley and enjoy!
