4 thinly sliced boneless skinless chicken breasts
2 stalks of celery, diced
1 medium red onion or 1/2 large onion (chopped)
2 cups of raw carrots, diced and chopped into rounds
1 teaspoon minced garlic
2 chicken bouillon cubes
Heavy dash of seasoned salt
Heavy dash of Nature's Seasoning
2 tablespoons Olive oil
2 tablespoons Butter
12 Mary B's buttermilk biscuits
1/3 cup of heavy cream
1/3 cup of sour cream
3/4 cup of flour
4 cups of chicken stock
On a greased baking sheet, dress the chicken with olive oil, seasoned salt, and Nature's Seasoning. Remove biscuits from package and allow them to come to room temperature. Roast at 375°F for 10 minutes. Remove from oven, and dress the other side of chicken. Continue roasting for another 5-7 minutes – a total of 15 to 20 minutes. Remove from oven and allow to rest for about 10 minutes. While the chicken is still warm, shred the chicken with two forks and set aside – this should yield approximately 2-3 cups.
Heat oil in a heavy-bottomed Dutch oven pan, and add the onion to the oil, followed by butter, seasoned salt, chicken bouillon cubes, and Nature's Seasoning. Remember what this Farmer says – oil for temperature and butter for flavor! For the oil browns the onions and such and the butter is the flavor part.
Once the onions become translucent, add the chopped celery. After the celery starts to tenderize, add carrots. Once carrots, celery, and onions are tender, add the garlic to the mixture and cook for another two minutes, stirring to incorporate well.
Add flour to the vegetable mixture, constantly stirring for one minute (keep stirring so that the mixture does not clump or burn.) Once the flour and vegetable mixture is thickened and the roux is forming, add the chicken stock, followed by the heavy cream and sour cream. Stir until the sour cream is dissolved and bring to a simmer. Add the shredded chicken, stir it into mixture, and remove from heat.
In a greased casserole dish, add the chicken stew mixture, leaving æ inch at the top. Place thawed biscuits on top of the casserole, baking at 375 degrees until the biscuits are golden brown on top. Fair warning – your kitchen will smell divine! Add thyme leaves or sage to the biscuit dough for a flair of flora but this is marvelous in its own simplicity too!
- Recipe courtesy of James T. Farmer III