Ingredients for Vi's Chicken And Biscuits
- 1.5 lbs whole chicken pieces
- 1/2 teaspoon salt, plus more for seasoning chicken
- black pepper, to taste
- 4 cups fat free sodium free chicken broth
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1/3 cup (8 tablespoons) unsalted butter, plus 1/2 cup (1 stick) cold unsalted butter
- 2 1/3 cups all-purpose flour
- 1 teaspoon poultry seasoning
- 2 2/3 cups skim milk
- 1/2 cup shredded reduced fat sharp cheddar cheese
- 2 teaspoons baking powder
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How to Make Vi's Chicken And Biscuits
- Wash 1.5 lbs whole chicken pieces (thighs, breasts, drumsticks).
- Pat chicken dry and season generously with salt and pepper.
- Place chicken in a 4-quart Dutch oven with 4 cups chicken broth, 2 stalks celery (chopped), 1 medium onion (chopped), and 1 medium carrot (chopped).
- Cover and bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 45 minutes, or until chicken is cooked through and tender.
- Remove from heat and carefully reserve the cooked vegetables and 1 1/2 cups of the chicken broth. Set aside.
- Once cool enough to handle, remove the chicken from the bones and cut the meat into bite-sized pieces.
- Set the chicken aside.
- **Make the Sauce:** Melt 1/3 cup (8 tablespoons) of butter in a large saucepan over medium heat.
- Whisk in 1/3 cup all-purpose flour and 1 teaspoon poultry seasoning until smooth.
- Gradually whisk in 2 cups milk and the reserved 1 1/2 cups of chicken broth.
- Bring to a boil, stirring constantly, then reduce heat and simmer for 1 minute, stirring constantly, until thickened.
- Remove from heat and stir in the reserved chicken and vegetables.
- Pour the chicken mixture into a 2-quart casserole dish or individual small aluminum foil bread pans. Double the biscuit recipe if using multiple pans.
- Preheat oven to 425°F (220°C).
- **Make the Biscuits:** In a medium bowl, combine 2 cups all-purpose flour, 1/2 cup shredded cheddar cheese, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Cut in 1/2 cup (1 stick) cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in 2/3 cup milk until just moistened.
- Drop rounded tablespoons of biscuit dough onto the chicken mixture.
- Bake for 20-25 minutes, or until biscuits are golden brown.
- Serve immediately or freeze, covered tightly with aluminum foil. To reheat, thaw in the refrigerator and bake covered with foil until heated through.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
10g
Fat
98g
Carbs
10g
