Ingredients | |
---|---|
2 | chicken breasts |
1 C | biscuit mix |
4 oz | mushrooms, chopped |
3 | carrot, chopped |
3 | celery, chopped |
½ lb | red potato, medium diced |
a few | sage leaves, thinly sliced |
3 Tbsp | flour |
olive oil |
Directions
- Boil chicken in water, then remove from heat. Cover and set aside for 10-15 mins. Shred.
- Preheat oven to 450.
- Heat 2 tsp olive oil.
- Cook mushrooms 3-5 mins.
- Add carrot, celery, and potato. Cook 3-5 mins.
- Add flour and 2 Tbsp olive oil, with salt and pepper. Cook 1 min.
- Add 1¾ C water. Cook 3-5 min.
- Add shredded chicken. Cook 1-2 min.
- Transfer to baking dish.
- Combine biscuit mix, sage, and ⅓ C water.
- Drop scoops of biscuit onto the top filling.
- Bake 12-14 min at 450.
Appendix
- Original source had sage in the mixture as well, but it didn’t seem to add much.
- Original source also added creme fraiche and chicken demi-glace. They may improve the flavor, but are too hard to aquire to find out.