CHICKEN AND BISCUIT POT PIE CASSEROLE
Yield: 24 portions
|Pure Wesson® Vegetable Oil||27000 61226||2 tbsp|
|Chicken breast, cut in 1/2" cubes||2 lb|
|Carrots, diced||2 cups|
|Celery, diced||1 cup|
|Yellow onion, diced||1 cup|
|Green peas||1 cup|
|All-purpose flour||2/3 cup|
|Chicken stock||3-1/2 cups|
|Ground black pepper||1/2 tsp|
|Parsley flakes||2 tbsp|
|Bakery Chef® Premium Buttermilk Biscuits 3 in.||86151 21008||24 ea|
|Butter, melted||4 tbsp|
- Preheat oven to 375°F. In a large rondeau pan, heat small amount of vegetable oil. Add chicken, and cook on medium heat until no longer pink. Remove chicken from pan, drain and set aside.
- Add onions to pan with small amount of oil and a pinch of salt, cook until softened. Remove vegetables from pan.
- Add butter to pan and melt on medium heat. Once butter is melted, add flour and incorporate to make a roux. Cook roux until light brown, then slowly whisk in the chicken stock. Once incoporated, add salt, pepper and parsely. Allow to simmer on medium-low heat until thickened and bubbly.
- Add the cooked chicken, vegetables, and green peas; mix well. Pour mixture into 2 full size hotel pans, and top with biscuits. Brush each biscuit with melted butter. Bake in oven for approximately 20 minutes or until mixture is hot and bubblly and biscuits are golden brown on top. Remove from oven and allow to cool slightly before serving.