St. Bartholomew Skinned Chicken & Biscuits
Catholics have always had a sense of humor when assigning patron saints to professions (see St. Agatha and bell-makers, and St. Lawrence and cooks), so it should come as no surprise that St. Bartholomew—who was martyred by being skinned—is the patron saint of various professions that skin animals or use animal skins, like trappers, tanners, bookbinders, and shoemakers. In honor of that, we like to do a little skinning as part of our dinner prep for the feast. This recipe can be prepared with a rotisserie chicken, or any other cooked chicken. Canned or from-scratch biscuits can be substituted for Bisquick biscuits.
Ingredients
- For the Filling:
- 2 cups chicken broth
- 1 cup half-and-half
- ⅓ cup butter
- 1 cup onion peeled and chopped (½ medium)
- 1 cup carrots peeled and chopped (2 medium)
- 1 cup celery chopped (2 stalks)
- ½ cup flour
- 1 teaspoon salt
- ¼ teaspoon pepper
- A 2 lb cooked rotisserie chicken skinned, deboned, and shredded (4 cups)
- ½ cup frozen peas not thawed
- For the Biscuits:
- 2 cups Bisquick
- ¾ cup cold buttermilk
- ½ cup grated cheddar cheese
- 1 Tablespoon chopped fresh parsley or 1 teaspoon dried
- 2 Tablespoons butter melted
Instructions
- Preheat the oven to 425° F. Mix the chicken broth and half-and-half. Set aside. Melt the butter in a large skillet over medium-high heat. Add the onion, carrot, and celery. Sauté for 10 minutes. Add the flour and continue cooking and stirring for 1 more minute. Reduce the heat to medium and gradually stir in the chicken broth mixture. Continue cooking over medium heat, stirring regularly, until thick and bubbly (about 5-6 minutes). Stir in the salt and pepper, chicken, and frozen peas.
- If your skillet isn’t oven-proof, transfer the mixture to a baking dish. Cover with foil and bake for about 10 minutes while you prepare the biscuit dough. Stir together the Bisquick mix, buttermilk, cheese, and parsley until a soft dough forms. Remove the chicken mixture from the oven. Use a large scoop to drop about ¼ cup of the biscuit dough at a time onto the hot chicken mixture. You should have 8 biscuits on top of the dish. Return the dish to the oven and bake for about 12 minutes, or until golden brown and a toothpick inserted in a biscuit comes out clean. Cover with foil if the biscuits are browned but not yet cooked through. Melt the butter, brush it over the biscuits, and serve.
Notes
https://www.theseasonedmom.com/chicken-and-biscuits/
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