A hearty comfort food recipe with buttermilk biscuits makes dinner preparation easy!
3boneless skinless chicken breasts
1 12ozbag frozen mixed vegetables
1medium onion chopped
1/2teaspoonground black pepper
1recipe for Biscuits
6tbspcold unsalted buttercubed
Preheat oven to 475º F.
Cut chicken into 1-inch pieces. Drizzle olive oil into large, heavy-bottomed Dutch oven over medium heat. Add chicken and cook until lightly browned and no longer pink. Remove from Dutch oven to a bowl using a slotted spoon. Set aside.
Add potatoes, frozen vegetables, onions, garlic and chicken stock to Dutch oven. Cook until the potatoes are fork tender, stirring occasionally. Reduce heat to medium-low and add back chicken.
Melt butter in 3-quart saucepan over medium-low heat. Whisk in flour until smooth and then slowly pour in milk, whisking constantly. Remove from heat and add salt and pepper. Pour into Dutch oven with chicken and vegetables, stirring until well-combined. Pour into a 9x13 baking dish.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar and salt until well combined. Add the cubed butter and cut into the dry ingredients using a pastry cutter until you have small pea sized pieces of butter. Pour the cold buttermilk into the mixture and gently work it together until the dough starts to come together.
Scoop the dough onto a lightly floured surface and gently work it together with your hands. Pat the dough into a rectangle and fold it in thirds. Turn the dough, flatten back into a rectangle and fold again in thirds. Repeat this process 3 or 4 times.
Pat dough down into a 1/2-inch tick rectangle. Using a floured biscuit cutter, cut out the biscuits. Gather scrap pieces of dough and continue cutting out biscuits until you have 12 biscuits.
Place biscuits on top of chicken pot pie mixture in baking dish. Sprinkle with freshly ground black pepper and bake for 12-15 minutes or until the biscuits are golden brown and cooked through.
Remove from oven and allow to rest for about 5 minutes. Serve warm.