Creamy Chicken and Cheddar Chive Drop Biscuits

Name: Creamy Chicken and Cheddar Chive Drop Biscuits
Prep time: 10 min
Cook time: 35 min
Ingredients: For the Cheddar Chive Biscuits:; 1 cup all-purpose flour; 1 cup whole wheat flour; 5 Tablespoons unsalted butter; 3 Tablespoons vegetable shortening; ½ cup grated cheddar cheese; ¼ cup chives (chopped finely); 1 teaspoon salt; 1 cup whole milk; For the Creamy Chicken:; 5 carrots cut on the diagonal; 2 celery stalks (thinly sliced); 1 leek (thinly sliced); 4 boneless chicken thighs (pre-marked on a grill, cut into 1 inch slices); ½ cup caramelized onions; ½ cup roasted peppers; ½ cup roasted red potatoes (cut into chunks); ½ cup frozen peas; 2 sprigs thyme; salt and pepper to taste; For the sauce:; 1 cup white wine (sub water if you want); ½ cup cream; 1 teaspoon bouillon (I use Better than Bouillon); 3 Tablespoons water; To thicken the sauce:; ¼ cup water; 2 Tablespoons flour

March 7, 2011 by Savoring Italy

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This recipe for Creamy Chicken and Cheddar Chive Drop Biscuits is delicious! The chicken and vegetables get cooked in the same pan. The creamy sauce is topped with fluffiest homemade drop biscuits. Bake it until it’s golden brown and bluffly perfections!

A creamy chicken and drop biscuit recipe like your grandma used to make!

There is something about Southern food. It makes me happy. Buckets of butter and creamy sauces. Not that good for your hips, but does wonders for your soul.

I was thrilled when Christianna from Burgwell General Store wrote me and invited me to join the “Recipe Swap” gang. I love challenges like this because I get to be creative and make something I normally don’t make here in my primarily Italian kitchen.

This month’s challenge was something I couldn’t resist trying: Grandma’s Chicken Pie and Drop Biscuits! I had so many ways I wanted to adapt it. Here is the original recipe for Grandma’s Chicken Pie and Drop Biscuits we were given and asked to adapt:

I created a creamy wine sauce and thought the sweetness from the roasted peppers and caramelized onions would be an interesting and delicious twist to a classic Southern chicken pie.

The Cheddar and Chive Drop Biscuits were a HIT. It was hard to save some for the actual meal. Hot right out of the oven and dipped in the creamy sauce…Southern perfection.

Someone once pointed out on a former post of mine that surprisingly it is incorrect to type “y’all” and that it is instead, “ya’ll”. A whole twitter conversation ensued soon after and I had some REAL Southern women arguing that yes, you do indeed type “y’all” and that “ya’ll” is just ludicrous.

My new friend on Twitter Virginia Willis has a book titled: Bon Appetit, Y’all: Recipes and Stories from Three Generations of Southern Cooking. That confirmed for me that yes, I can type “y’all” and not be too worried about it.

I’m a fake Southerner only living in South Florida. I will take the words of my real Southern friends and say: I hope y’all really enjoy my Creamy Chicken and Cheddar Chive Drop Biscuits as much as we did!

Directions:
Have all your ingredients ready to be cooked. The vegetables are set to go!

Here are the boneless chicken thighs. I pre-marked them on a grill. They were not fully cooked.

While the biscuits are baking in the oven, prepare the chicken and creamy wine sauce.
Heat about 4 tablespoons of vegetable oil in a 8-inch cast iron skillet on medium-high heat.

Toss in the carrots, celery, leeks, and thyme. Season to taste with salt and pepper. Sautee for about 7 minutes. Add in the boneless chicken thighs. Stir frequently and cook for about 5 minutes.

Add in 1 teaspoon of the bouillon paste. Stir it around in the pan.

Pour the cup of white wine into the pan and stir it around until combined.

Add in the frozen peas.

Add in the flour mixture. Stir around until combined.

Add in the 1/2 cup cream and the water. Stir until all the cream is combined and let it simmer on low for about 3-5 minutes. Pull out the sprigs of thyme and toss them.

Chicken and Drop Biscuits
serves 4-5
5 carrots cut on the diagonal
2 celery stalks, thinly sliced
1 leek, thinly sliced
4 boneless chicken thighs, pre-marked on a grill, cut into 1 inch slices
1/2 cup caramelized onions
1/2 cup roasted peppers
1/2 cup roasted red potatoes, cut into chunks
1/2 cup frozen peas
2 sprigs thyme
salt and pepper to taste

To make the sauce:
1 cup white wine
1/2 cup cream
1 teaspoon bouillon (I use Better than Bouillon)
3 tablespoons water

To thicken the sauce
1/4 cup water
2 tablespoons flour

Cheddar and Chive Drop Biscuits
yield: 8 biscuits
1 cup all-purpose flour
1 cup whole wheat flour
5 tablespoons unsalted butter
3 tablespoons vegetable shortening
1/2 cup grated cheddar cheese
1/4 cup chives, chopped finely
1 teaspoon salt
1 cup whole milk

Preheat oven to 400 F. In a bowl of a food processor, combine the flour, butter, baking powder, salt, chives and cheese. Pulse until the dough forms into pea size clumps.

Slowly add the milk and pulse until the dough is moistened.

With an ice-cream scooper, drop your biscuits on a cookie sheet lined with parchment paper.

Bake until the biscuits are nice and golden brown (approx. –20-22 minutes). Check on your biscuits because every oven is different.

Serve the creamy chicken with a cheddar chive drop biscuit on top…make that TWO cheddar chive drop biscuits on top!
I hope y’all enjoyed it as much as we did! Can’t wait to make more drop biscuits real soon!

Thank you, Christianna, for inviting me to be a part of this wonderful group! You can go to Christianna’s site and see what the other members did with their recipes!

Hope you have a FABULOUS beginning of the week:)Thanks for stopping by to say “HI”!!!

Some other chicken recipes to enjoy:

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