Ingredients
2 1/2 lbs. boneless chicken, cooked and chopped or shredded
12 oz. frozen mixed vegetables, boil them for 15 minutes then drain well
5 T. butter
1 small onion, chopped
1/4 tsp. salt
1/4 C. + 2 T. all purpose flour
1 3/4 C. chicken broth
1 3/4 C. half & half
salt and pepper to taste
Instructions
In a large pot, melt the butter over medium high heat. Add the chopped onions and 1/4 tsp. salt and cook for 6 minutes. Add the flour and cook, stirring, for 1 minute. Whisk in the chicken broth and half & half, lower the heat to medium and cook until thickened to the point it coats the back of a spoon. Season with salt and pepper to taste then add the chicken and veggies and stir to combine well. Pour into a 2 1/2 quart lightly greased baking dish. Make the biscuits and place them over the top. Bake in a 375 degree oven for 35 minutes.
Biscuits
3 C. self rising flour
1/2 C. cold butter, cubed
1 1/4 to 1 1/2 C. sweet milk (whole milk)
Put the flour in a large bowl. Using a pastry blender or two forks, cut in the butter till it's about pea size throughout. Make a well in the center of the flour and begin adding 1 C. of milk pulling the flour into it with a fork as you go, add additional milk to make a soft dough. Once you have the dough turn it out onto a floured surface and pull the dough together into a ball. Press it out into a 1/2" thick rectangle and fold the dough in 3rds. (like a letter). Press out once more into a 1/2" thick rectangle and use a biscuit cutter to cut the biscuits, make sure to pull the scraps together and use them. You should get 10-12 biscuits depending on the size of your cutter.
Enjoy!!!
Recipe from Janet's Appalachian Kitchen
