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Silver dish with handles filled with chicken and biscuits topped with fresh herbs on a wooden table with a grey napkin.

Chicken & Biscuits

chicken breast, peas + carrots, oyster mushrooms

STARS

Take a page out of Grandma’s cookbook for this enhanced comfort classic. Roast tender chicken, then mix with carrots, peas, and mushrooms in a rich chicken stock-based sauce. Place fluffy, buttery biscuits on top and sprinkle with Parmigiano-Reggiano and parsley for a refined finish to a cozy meal.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour
Active Time:  20 minutes
Ingredients

Chicken Pot Pie

  • 4 boneless, skinless chicken breasts
  • 1 pound oyster mushrooms
  • 1 tablespoon canola oil
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium chicken stock
  • 1 teaspoon fresh thyme leaves
  • 1 cup whole milk
  • 1 cup diced carrots
  • 1 cup frozen peas
  • Salt and pepper, to taste
  • 2 tablespoons fresh chopped parsley
  • 4 biscuits, sliced in half
  • ¼ cup grated parmesan cheese
Directions
1
Preheat the oven to 350°F. 
2
Season the chicken with salt and pepper and arrange on a baking sheet. Roast until cooked through, about 22-28 minutes. 
3
Let the chicken breast cool slightly, then dice. 
4
Increase the oven to 400°F.
5
Arrange the oyster mushrooms on a baking sheet, toss with the canola oil and a pinch of salt and pepper. Roast for 8 minutes, until softened. 
6
In a large saucepan, melt the butter. Stir in the flour and cook for 7-10 minutes, stirring constantly, until the flour no longer smells raw. 
7
Stir in the chicken stock, thyme and a pinch of salt and pepper, and bring to a simmer. Add the milk, roasted mushrooms, and carrots, return to a bare simmer, sir in the peas, and remove from heat. Add in the parsley. Adjust the seasoning.
8
Divide the chicken between bowls, top with pot pie base and a biscuit. Sprinkle with parmesan cheese. 

Chicken & Biscuits

chicken breast, peas + carrots, oyster mushrooms

STARS

Take a page out of Grandma’s cookbook for this enhanced comfort classic. Roast tender chicken, then mix with carrots, peas, and mushrooms in a rich chicken stock-based sauce. Place fluffy, buttery biscuits on top and sprinkle with Parmigiano-Reggiano and parsley for a refined finish to a cozy meal.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour
Active Time:  20 minutes
Servings:  4

Ingredients

Chicken Pot Pie

  • 4 boneless, skinless chicken breasts
  • 1 pound oyster mushrooms
  • 1 tablespoon canola oil
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium chicken stock
  • 1 teaspoon fresh thyme leaves
  • 1 cup whole milk
  • 1 cup diced carrots
  • 1 cup frozen peas
  • Salt and pepper, to taste
  • 2 tablespoons fresh chopped parsley
  • 4 biscuits, sliced in half
  • ¼ cup grated parmesan cheese

Directions

1
Preheat the oven to 350°F. 
2
Season the chicken with salt and pepper and arrange on a baking sheet. Roast until cooked through, about 22-28 minutes. 
3
Let the chicken breast cool slightly, then dice. 
4
Increase the oven to 400°F.
5
Arrange the oyster mushrooms on a baking sheet, toss with the canola oil and a pinch of salt and pepper. Roast for 8 minutes, until softened. 
6
In a large saucepan, melt the butter. Stir in the flour and cook for 7-10 minutes, stirring constantly, until the flour no longer smells raw. 
7
Stir in the chicken stock, thyme and a pinch of salt and pepper, and bring to a simmer. Add the milk, roasted mushrooms, and carrots, return to a bare simmer, sir in the peas, and remove from heat. Add in the parsley. Adjust the seasoning.
8
Divide the chicken between bowls, top with pot pie base and a biscuit. Sprinkle with parmesan cheese.