Better yet, you only need one bowl and one skillet, which doubles as the perfect serving dish. A new Broadway production is leaving theater lovers hungry for more. You can make the dough a few days ahead of time and store it in the fridge wrapped tightly to use when needed. But this recipe is easy in all the ways you need it to be. You can also dress the biscuit topping up by adding shredded aged cheddar, or thyme, parsley, or rosemary. Working in batches, brown the chicken pieces, placing the pieces skin-side down first this will render out fat you will use to build the stew later. Pat dry the chicken pieces and sprinkle with salt. When making these biscuits, you cut the butter into the flour by rubbing them together to create a shaggy mass, then stir in your cream and that’s all there is to it-no rolling out or cutting into circles required. In a large (8-quart or larger) thick-bottomed pot, heat the butter or olive oil over medium-high heat. In this recipe I make a drop biscuit topping that can easily be scattered. 2 Meanwhile, melt butter in large skillet on medium heat. The biscuit addition also helps to thicken the filling, ensuring a creamy gravy every time. Chicken & Biscuits 1 Prepare biscuits as directed on package.
The kicker here is how the biscuits cook perfectly atop the creamy gravy so that you get golden tops that crisp like a flaky pastry but the bottom of the dough cooks through, soaking in the gravy like a succulent dumpling getting the best of all the textures in one bite. Slicing the carrots and celery into ½-inch pieces rather than the traditional small dice brings texture and helps the vegetables hold their shape rather than turning into mush. My usual filling is exactly the same as a classic chicken pot pie, bringing together sweet onion (I will spare you from peeling a dozen pearl onions for this recipe, because I actually want you to make it), carrots, peas, potatoes, celery and of course, bite-sized pieces of chicken thigh.
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