BeBe's Stovetop Chicken and Biscuits
My grandmother, Bebe, was the ultimate hostess and an amazing cook! She was always so gracious and had the ability to take simple ingredients to create meals that were delicious. One of the dishes that she loved to make and serve her family and guests was Chicken and Biscuits. In honor of Bebe this Mother's Day, I am sharing her recipe with a few updates, made by me. The Staub cocotte was the perfect vessel for this dish, along with the pan for prep.
Ingredients
- 2 Boneless skinless chicken breasts Bebe used a whole chicken that had to be cooked, deboned and de-skinned
- 3 C Chicken broth
- 1 Onion -- chopped
- 3 stalks Celery -- chopped
- 1 C Carrots -- chopped
- 2 Tbsp Butter
- 2 Tbsp Flour
- 2 C Milk
Biscuit Topping
- 2 C Bisquick baking mix
- 2/3 C Milk
- 10 leaves Flat leaf parsley -- finely chopped
Instructions
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Boil chicken until cooked through, in approximately one cup of chicken broth. You can add more broth or supplement with water until chicken is covered -- I like to add lemon pepper seasoning to the pot.
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Meanwhile, chop the onion, celery and carrots. Saute the veggies in a small amount of olive oil until they are tender. Add salt and pepper to taste.
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Shred the chicken when it is fully cooked. I shred mine in my electric mixer as a great shortcut, on level 2.
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In the cocotte, melt butter, stir in flour and add milk slowly. Continue to stir until thickened. Add two cups of broth, the chicken and the vegetables.
Biscuit Topping
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In small mixing bowl, mix Bisquick baking mix and milk until soft dough is formed. Drop in small balls on top of chicken mixture. Cook on stove on medium for 10 minutes without the cocotte lid. Then, put on lid and cook for 10 minutes on low heat. If you would like, you may then place the cocotte in the oven and broil for 2 minutes to brown the biscuits. (This step is not necessary.) Sprinkle chopped parsley on biscuits and serve while warm.
Recipe Notes
The leftovers from the dish are great if you have any!