- 1 cup sliced carrots
- 2 tablespoons butter
- 1 cup chopped onion
- 8 ounces fresh mushrooms, quartered
- 1 cup frozen cut pole beans, thawed
- 3 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 ½ cups chicken stock or broth
- 2 cups shredded or diced cooked chicken
- 1 cup self-rising flour
- ½ cup heavy whipping cream
Preheat the oven to 325°. Place four (10-ounce) ovenproof ramekins or bowls on a rimmed baking sheet; set aside.
Place the carrots and 2 tablespoons of water in a microwave-safe glass bowl and microwave on high for 1–2 minutes, or until crisp-tender, and drain. Melt the butter in a medium skillet over medium-high heat. Add the onion and cook for 2 minutes. Add the mushrooms and cook, stirring constantly, for 2 minutes. Add the beans and carrots, and cook for 2 minutes.
Sprinkle the all-purpose flour, salt, and pepper over the vegetables. Cook, stirring constantly, for 1 minute, or until the flour is incorporated. Gradually stir in the stock or broth and cook over medium-high heat, stirring constantly, for 8–10 minutes, or until the mixture is thickened and bubbly. Stir in the chicken and remove from the heat.
Stir together the self-rising flour and cream in a bowl just until flour is moistened. Turn the dough out onto a lightly floured surface. Pat out and fold the dough 3–4 times and then pat it out to ½-inch thickness. Using a 3-inch round cutter, cut out 4 disks, reshaping the scraps once, if necessary, for the fourth biscuit. (Avoid twisting the cutter so the biscuit will rise properly.)
Divide the hot chicken mixture evenly between the prepared ramekins or bowls and top each with the cut biscuit dough. Bake for 20 minutes, or until biscuits are golden brown. Serve hot.
About this recipe
From Chicken: A Savor The South® cookbook by Cynthia Graubart. Copyright © 2016 by the University of North Carolina Press. Used by permission of the publisher. www.uncpress.unc.edu