Chicken and Biscuits - Updated

Creamed shredded chicken on biscuits is an old-fashioned recipe usually made with canned soup and dry leftover or canned chicken. I make that recipe with poached chicken here. Today I've updated the recipe and make it all in one pan. This recipe will provide a much better flavor and include some tasty vegetables too. While the biscuits bake you'll make the filling and have dinner on the table in under 30 minutes. Your family will love it. 

This is an easy weeknight recipe, especially if you make homemade biscuits in advance or simply bake a tube of Pillsbury biscuits as I suggest in the recipe below.  I'm using chicken thighs in this recipe as they give you a better flavor and texture than breasts. They are not prone to be dry or tough as white meat can be. If you prefer to substitute for chicken breasts, sprinkle lightly with salt and refrigerate covered for 4 hours before using, to help them retain moisture during cooking. 

Before Adding the Cream Sauce

Ingredients

1 tube Pillsbury homestyle or buttermilk biscuits (8 servings)
1 1/2 pounds boneless, skinless chicken thighs
2-3 tablespoons olive oil

1 medium carrot, chopped (about 1 cup)
1 medium onion, minced (about 1 cup)

salt and pepper
1/4 cup unbleached all-purpose flour

1/4 cup dry white wine
2 cups low-sodium chicken broth
1/2 cup heavy cream
1 1/2 teaspoons minced fresh thyme leaves
1 cup frozen peas, thawed

1 small can (4 ounces) slices mushrooms, drained (optional)

Instructions

Cut the vegetables and dice the chicken into bite-sized pieces. For the biscuits, follow the instructions on the package and bake accordingly.

While the biscuits bake, pat the chicken dry with paper towels and season with salt and pepper. Cut into bit-sized pieces. Warm half the olive oil over medium-high heat in a12-inch non-stick skillet for 2 minutes until just hot but not smoking. Add the carrots and cook until just starting to become tender, stirring regularly. Add the onion to the carrots and cook another 2-3 minutes until they are translucent and the carrots are tender. Transfer to a bowl.

Add the remaining oil to the skillet and cook the chicken until just cooked through 3-4 minutes, stirring to cook on all sides. Add the onions and carrots back to the pan with the chicken and stir in the flour and cook, stirring constantly, until incorporated, about 1 minute.

Stir in the white wine and cook until evaporated, about 30 seconds. Slowly whisk in the broth, cream, and thyme, and bring to a simmer (but not a full boil.)  Stir in the peas and optional mushrooms. Cook about 3-5 minutes longer until the chicken is cooked fully, the peas/mushrooms have warmed, the sauce has thickened and the flavors have melded. Taste the filling and adjust salt and pepper as needed. 

Split a biscuit in half and with the bottom piece on a serving dish or bowl, spoon on some of the chicken topping. Add the top biscuit. Repeat with remaining ingredients and serve warm.