chowhound
New member
A while back I found out that chicken & bicuits is like goulash... it means different things to different people. Up here in the northeast chicken & biscuits is a thick gravy served over biscuits with shredded chicken in it. It is standard fair in dinors (diners). I've tried various quick ways to duplicate that dinor taste and look and this is what I came up with. (leave the cream of chicken soup in the cupboard )
Add some veggies to a saute pan and sweat them in a little EVOO. Your choice. Here I used celery, carrots and onion, seasoned with a little s&p. Peas are popular, too. Add them towards the end.
While that is cooking, shred your chicken. it is important to shred the chicken and not just break it into pieces. Here I used some leftover chicken that was in the fridge. Smoked chicken would work, but the flavor would be overbearing in this dish.
Add the chicken to warm though. I also added a little poultry seasoning for aded flavor.
After warming everything through I add about half a stick of butter, let it melt, turn up the heat and add 3-4 spoons of flour.
Once that has cooked for a while, add some chicken stock (my preference) or broth, along with milk or cream if desired. I used about a 2:1 ratio here of stock to cream. I was also going for a thick gravy, so play around with it until you get the consistency you like.
Serve it on your biscuits of choice.
Add some veggies to a saute pan and sweat them in a little EVOO. Your choice. Here I used celery, carrots and onion, seasoned with a little s&p. Peas are popular, too. Add them towards the end.
While that is cooking, shred your chicken. it is important to shred the chicken and not just break it into pieces. Here I used some leftover chicken that was in the fridge. Smoked chicken would work, but the flavor would be overbearing in this dish.
Add the chicken to warm though. I also added a little poultry seasoning for aded flavor.
After warming everything through I add about half a stick of butter, let it melt, turn up the heat and add 3-4 spoons of flour.
Once that has cooked for a while, add some chicken stock (my preference) or broth, along with milk or cream if desired. I used about a 2:1 ratio here of stock to cream. I was also going for a thick gravy, so play around with it until you get the consistency you like.
Serve it on your biscuits of choice.