A date night adapted from Eat, Live, Run
Chicken1 Quart Chicken Stock
1 Sweet Potato, Peeled & Chopped
1 Cooked Rotisserie Chicken
1 Yellow Onion, Chopped
1/4 Cup Parsley, minced
2 Large Red Potatoes, Peeled & Chopped
2 Celery Stalks, Chopped
6 Tbsp Flour
2 tsp Thyme
1/4 tsp Nutmeg
1/4 tsp Salt
1/4 tsp White Pepper
6 Tbsp Butter
3 Cloves Garlic, Minced
2 Cups Mushrooms, Sliced
1 1/3 Cup Flour
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
4 Tbsp COLD Butter
1/3 Cup Sharp Cheddar Cheese, Grated
1/2 tsp Salt
1/3 cup Buttermilk*
*If you don't have buttermilk you can use a 1/4 C cream or Milk add 1 tsp Lemon Juice.
In a large pot, bring the chicken stock to a boil. Add the Sweet Potato, Celery and Potatoes and simmer for about 15 minutes, or until veggies are done.
Remove Veggies with a slotted spoon and reserve stock. Pull apart Rotisserie Chicken (that's right we cheated), combine Chicken and Veggies and set aside.
Add the Thyme, Parsley, White Pepper and Nutmeg and stir. Pour the sauce over the Chicken and Veggies (in a dutch oven or casserole dish) and set aside while you make the Biscuits.
You could also make the sauce earlier in the day and stick it in the fridge until later….just be sure to make the Biscuits right before you serve it!
Stir in the Cheese. Break the Egg into a measuring cup and add the Buttermilk to the Egg. Whisk and then pour the mixture into the flour mixture and mix so that you have a relatively smooth ball of dough.
Pull apart into 4 pieces and and make slightly flattened balls. Place biscuit rounds on top of the filling and prick with a fork. Bake for about 20 minutes, or until the biscuits are golden and the chicken mixture is bubbling. Serve hot.