This recipe has been on my list for a while. I made it to the tee last year after a particularly tough, cold day. When confronted with another cold, rainy day, I decided that it was the perfect time to try it again. This time, I made a few changes, reducing the butter and roux and changing the vegetable make up and adjusting for what I had in my pantry. I will post what I did for the filling but please go to Eat, Live, Run for the biscuit recipe. This is a family favorite and totally worth the effort!
3 cloves of garlic, smashed
5 chicken breasts
4-5 carrots, peeled and chopped
3 celery stalks, chopped
5 parsnips, peeled and chopped
1 onion, chopped
10 ounces mushrooms, chopped
4 tablespoons butter
1 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon white pepper
4 tablespoons flour
1. Fill a 4 quart pot half way with water, the smashed garlic and chicken, poaching for about 10 minutes or until chicken is cooked through. Allow the chicken to cool and cut into little pieces.
2. Meanwhile, chop your veggies. When chicken is cooked through, take out of the water and add the celery, parsnips and carrots, cooking about 10 minutes or until tender. Drain the veggies, reserving 2 cups of cooking liquid for the sauce below.
3. Meanwhile, chop your onion and mushrooms. Melt the butter over high heat and add the onion and mushrooms and cook until soft. Add the flour and stir, making sure nothing sticks to the pot, cook this about 5 minutes. While whisking, add the chicken stock from above and whisk constantly, making sure nothing sticks, waiting to thicken the sauce. Don’t leave this unattended or it will stick to the bottom of the pot and burn. Add the seasonings: thyme, nutmeg, white pepper, and salt.
4. Mix the chicken, veggies and sauce together in a 13×9 baking pan. Top the chicken mixture with your favorite biscuits, I went over to Eat, Live, Run for her recipe, put the biscuits on top and cooked for 20 minutes at 450.
Stay warm! Spring is right around the corner!