Try this Creamy Chicken with Cheddar Biscuits recipe, or contribute your own.Suggest a better description
Preheat oven to 375F. Heat 1 ½ cups milk with thyme and 1 tsp. salt in a large frying pan over medium-high. When simmering, add chicken. Cook, stirring often, until firm, about 6 min. Transfer chicken to a platter. Pour liquid out of pan and set aside.
Return pan to burner. Add oil, then sweet potatoe, celery, pepper and onion, Stir often until vegetables begin to soften, 2 to 3 min. Transfer vegetables to same platter as chicken.
Add butter to same pan. Gradually whisk in ¼ cup flour and cook 1 min. Gradually whisk in poaching liquid. Whisk until sauce is smooth and thickened, 2 to 3 min. Stir in peas, chicken and vegetable mixture. Season with pepper. Stir to combine. Transfer filling into and 8-inch square baking dish and place on a rimmed baking sheet. Set aside.
Stir 1 ¼ cups flour with baking powder, sugar and ¾ tsp. salt in a large bowl. Using the back of a fork, mash in butter until crumbly. Stir in cheese. Whisk egg with ¼ cup milk in a medium bowl. Pour egg mixture into flour and stir until just moistened. Turn dough onto a floured counter and gently knead until in comes together. Shape into a log about 9 inches long and 2 ½ inches wide, Slice into 9 rounds. Lay on top of the chicken mixture. Brush tops of dough with more milk.
Bake in centre of oven until biscuit tops are dark golden and filling is bubbly, about 25 min. Let stand 10 min before serving.
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|Serving Size: 1 Serving (155g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 186 (57%)|
|Amt Per Serving||% DV|
|Total Fat 20.6g||27 %|
|Saturated Fat 11.6g||58 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 82.5mg||25 %|
|Sodium 242.2mg||8 %|
|Potassium 171.9mg||5 %|
|Total Carbohydrate 30.9g||9 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 28.5g|
|Protein 6.1g||9 %|
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Calories per serving: 329
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