(1 hour)
Ingredients
Chicken Breast (2 large)
Carrots (3 large)
Celery (5-6 stalks)
Turnip (2)
Mushrooms (1 small package)
Chicken broth (1/2 cup)
White Flour (3 tbsp.)
Bisquick (2 cups)
Sage (20 leaves)
Olive oil
salt
pepper
water (1 cup)
Preheat oven to 350 degrees.
In a large pot, heat a pot of water with a sprinkle of salt and the raw chicken. Let the chicken boil for 10-12 minutes. This will take longer if you are using frozen chicken*.
While chicken boils, slice carrots and celery. Peel the outside, then dice the turnip. Add the carrots, celery, turnip, and mushrooms into a big mixing bowl and mix around.
Finely dice the sage leaves.
In a medium sized mixing bowl, add the Bisquick and season with salt and pepper. Also add 1/2 of the chopped sage leaves. Mix it all around. Very slowly add 1 cup of water to the mixture, a half a cup at a time, mixing it in as you go. The final product should be a very thick pasty dough-like batter. Set to the side.
Once the chicken is done boiling, drain and place on a cutting board. Shred or cut the chicken into bite size pieces. Rinse out the pot for any chicken residue.
In the same pot, turn the heat on medium, add oil to the bottom of the pot, then pour all the vegetables into the pot. Add a bit more oil (about 2 tbsp.) and season with salt and pepper. Mix the vegetables all around then cover with the top and let cook for 3-5 minutes, stirring occasionally. After 5 minutes, add the remaining sage into the pot, mix all around and cook for another 3-5 minutes with the top on the pot. You want the vegetables to be getting softer, but NOT soft.
Turn the heat down to low. Add 2 tbsp. of flour, and mix all around so that each vegetable has a bit of flour on it. Mix around for about 2 minutes, then add 1/4 cup of chicken stock. Add the chopped chicken, season again with salt and pepper, and mix around, letting it cook for another 2 minutes. Then again add 1 tbsp. of flour and mix it all around. Add another 1/4 cup of chicken broth and mix around again. Put the top on and let it cook for 5 minutes.
Using a baking dish, transfer everything in the pot into a large baking dish. Then, using a spoon, scoop out 6 separate balls of the Bisquick mixture on top of the vegetable/chicken mix.
Put in the oven for 10-15 minutes, or until biscuits are golden brown.
Scoop out each biscuit with the vegetables underneath and serve!
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