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Country-Style Chicken & Biscuits
with Carrots, Celery, & Turnip
35 MIN
4 Servings
From the Test Kitchen
To make this easy spin on classic pot pie, you’ll cook a hearty medley of vegetables and tender chicken in a light, creamy gravy made with a touch of milk and rich demi-glace. It’s all brought together with a warm homemade biscuit served on top.
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NutritionPER SERVING
-
Calories560 Cals (est.)
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fresh
ingredients
Title
-
1⅛ lbs Chopped Chicken Breast
- 1 Purple Top Turnip
- ¾ lb Carrots
- 2 stalks Celery
- 1 Yellow Onion
- 1 bunch Thyme
- ¾ cup Low-Fat Milk
- 2 Tbsps All-Purpose Flour
- 2 Tbsps Butter
- 2 Tbsps Chicken Demi-Glace
- 1 cup Biscuit Mix
- ¼ cup Sour Cream
-
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the celery lengthwise, then cut crosswise into 1/2-inch pieces. Peel the carrots; quarter lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the ends of the turnip, then medium dice. Halve, peel, and medium dice the onion. Pick the thyme leaves off the stems; discard the stems.
2
Make the biscuits:
In a large bowl, combine the biscuit mix, sour cream, 1 teaspoon of the spice blend, and 1/3 cup of water. Stir until just combined (be careful not to overmix). Lightly oil a sheet pan. Scoop four equal-sized dollops of the biscuit dough onto the sheet pan. Bake 12 to 14 minutes, or until the biscuits are set and cooked through. Remove from the oven and let stand 2 minutes.
3
Cook the chicken & vegetables:
While the biscuits bake, pat the chicken dry with paper towels. Season with salt and pepper. In a large, high-sided pan (or pot), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the butter, celery and carrot pieces, diced turnip and onion, and half the thyme leaves. Season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until the vegetables are softened and the chicken is cooked through.
4
Make the gravy & serve your dish:
Evenly top the cooked chicken and vegetables with the flour and remaining spice blend. Cook, stirring frequently, 1 to 2 minutes, or until the vegetables and chicken are thoroughly coated. Add the milk, demi-glace, and 3/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the gravy is thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked chicken, vegetables, and gravy topped with the baked biscuits. Garnish with as much of the remaining thyme leaves as you’d like. Enjoy!
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the celery lengthwise, then cut crosswise into 1/2-inch pieces. Peel the carrots; quarter lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the ends of the turnip, then medium dice. Halve, peel, and medium dice the onion. Pick the thyme leaves off the stems; discard the stems.
2
Make the biscuits:
In a large bowl, combine the biscuit mix, sour cream, 1 teaspoon of the spice blend, and 1/3 cup of water. Stir until just combined (be careful not to overmix). Lightly oil a sheet pan. Scoop four equal-sized dollops of the biscuit dough onto the sheet pan. Bake 12 to 14 minutes, or until the biscuits are set and cooked through. Remove from the oven and let stand 2 minutes.
3
Cook the chicken & vegetables:
While the biscuits bake, pat the chicken dry with paper towels. Season with salt and pepper. In a large, high-sided pan (or pot), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the butter, celery and carrot pieces, diced turnip and onion, and half the thyme leaves. Season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until the vegetables are softened and the chicken is cooked through.
4
Make the gravy & serve your dish:
Evenly top the cooked chicken and vegetables with the flour and remaining spice blend. Cook, stirring frequently, 1 to 2 minutes, or until the vegetables and chicken are thoroughly coated. Add the milk, demi-glace, and 3/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the gravy is thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked chicken, vegetables, and gravy topped with the baked biscuits. Garnish with as much of the remaining thyme leaves as you’d like. Enjoy!
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