Cheesy Chicken and Veggie Pot smothered in Buttermilk Bisquits!

Cheesy Chicken and Veggie Pot smothered in Buttermilk Biscuits
The Ultimate Comfort Food!
Yields: 5 servings

When the weather changes and starts to show signs of cold nights and the need for a warm fire you know it is time to pull out the Big Guns and bring some serious comfort food to your family.  I already have a recipe for Chicken and Dumplings and for Chicken Pot Pie,,,,So I asked my husband which of those would he like for dinner and he said,,,how about Chicken and Biscuits.........I do believe this is his go to comfort food from his childhood.  So,,,that, is how this recipe came about, but, I will say,,this is not your average dish,,,,,,,,,,,,,,I decided to bring some cheese into the picture,,,and let me tell you.........It is a WINNER! 

For starters:  If you know me, you know I made my own stock with the chicken breasts bone in and onions, carrots, celery, garlic salt and pepper!  But, you can cheat and use store bought stock if you like.  If not, look up my stock recipe and make it!  It's so easy!

Ingredients:

2 large chicken breasts with skin and bones for flavor salted and peppered generously with olive oil and baked, shred the meat when done for recipe.

1 medium onion chopped

2 T. minced garlic

1 heaping cup chopped carrots

1/2 bag of frozen peas

1 c. frozen corn

1c. chopped small fresh green beans

1 t. ground thyme

2T. butter plus 2 T. butter again

2 T. olive oil

1t. ground sage

salt and pepper as directed

2 c. half and half or whole milk

1 c. 3/4 c. heated chicken stock 1/4 c. cooled stock  reserved for vegetable medley.

3T. flour

1 c. cheese of choice,,,I used 2 % milk fat Colby Jack

1/2 c. parmegiano reggiano grated cheese

1 can of buttermilk biscuits or homemade biscuits.............I chose to use a can this time...sometimes I make my own.

Directions:

Grease a 9x9 glass pan...or whatever you have closest to that.

Heat oven to 350

Bake chicken as directed first.  In large saute pan combine the olive oil, 2 T. of the butter, onions, carrots and cook for 10 minutes on medium high until carrots are starting to cook.  Add in the green beans.  Add corn and peas and deglaze with 1/4 c. of chicken stock....simmer until carrots are still crisp but tender as well.  Season the veggies with salt and pepper to taste, sage, thyme and allow this to simmer for 4 minutes.  Take off the heat and set aside.

Now you will need to use a medium sauce pan.  Add the other 2 T. of butter and melt it on medium heat.  Add flour and whisk into a rue...allow the rue to become slightly light caramel in color.  When it does turn, add in heated chicken stock and whisk quickly to see it thicken.  Add in warm half and half, continue to stir, when you see it thicken, add in Parm cheese and Colby Jack,,,stir well, salt and pepper to taste. Take off the heat.

Now is the fun part!  In a large bowl, mix together the drained veggies, shredded chicken, and cheese sauce mix well.  Put in your pan, add biscuits on top,,as many as you like.  I used 5,,but, would use 9 next time.  Put a dab of butter on each biscuit and sprinkle some more cheese on top if you like.

Bake for 20 min. at 350  or until browned on top to your color preference.  NOW........let it rest for 10 minutes before serving.  ENJOY! :)