It's 95 degrees outside but I can't help it... when I'm sick, I think comfort food. I have leftover spaghetti that needs to be eaten up at home, so that's dinner tonight... but when I can, I'm going to make chicken n' biscuits. Try this!
1/4 cup butter
4 cloves garlic, minced
1/2 cup chopped onion- medium dice
1/2 cup finely chopped celery
1/2 cup finely chopped baby carrots
1/2 cup all-purpose flour
2 teaspoons white sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon ground black pepper
4 cups chicken broth
1 pkg frozen peas
4 cups diced, cooked chicken meat (the meat from one rotisserie chicken works)
2 cups buttermilk baking mix
2 teaspoons dried basil
2/3 cup milk or buttermilk
Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a 9x13 inch baking dish.
In a skillet, melt the butter over medium-high heat. Cook and stir the onion, celery, and carrots in butter until tender-- add garlic for the last minute. Mix in the flour, sugar, salt, 1 teaspoon dried basil, and pepper, cooking the flour while stirring in a little additional butter if necessary. Cook 3-4 minutes. Stir in broth slowly and bring to a boil. Stirring constantly, boil 1 minute, reduce heat, and stir in peas, then mix in chicken. Transfer mixture to the prepared baking dish.
In a medium bowl, combine the baking mix and 2 teaspoons dried basil. Stir in milk to form a dough. Divide the dough into 6 to 8 balls. On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture.
Bake in the preheated oven for 30 minutes or till biscuits are golden brown. Cover with foil, and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits.