GRANDMA NANCY'S CHICKEN AND BISCUITS

Grandma Nancy's Chicken and Biscuits image

Provided by Dawn Moore

Categories Chicken

Time 2h25m

Number Of Ingredients 14

8 c chicken broth, divided
1 c carrots, peeled & chopped
1 c celery, chopped
1 tsp poultry seasoning
4 boneless, skinless chicken breasts, cut in half
1/4 tsp salt (more or less to taste)
1/2 tsp ground black pepper (more or less to taste)
1/2 c cornstarch
1/2 c cold water
1 c all-purpose flour
2 tsp baking powder
1/8 tsp salt
4 Tbsp cold butter, cubed
1/4 c + 2 tbsp. milk

Steps:

1. Preheat the oven to 400 degrees Fahrenheit.
2. In a large bowl combine flour, baking powder and salt. Using a pastry blender or knife, cut butter into mixture until it resembles coarse crumbs.
3. Stir in the milk a little at a time until a soft dough forms. Drop the dough onto a lightly greased or parchment-lined baking sheet (you should get about 6 biscuits). Bake for 12-14 minutes, or until light golden brown. Remove from oven and transfer to a wire cooling rack.
4. Meanwhile, in a large saucepan, combine 2 c. broth, carrots & celery. Heat on high, just until mixture comes to a boil and vegetables start to get tender.
5. Add the remaining broth and chicken and bring the mixture back up to a boil. Reduce heat to low; cover and allow it to simmer for 1-1/2 to 2 hours.
6. Remove the chicken from the pan and place it on a plate. Use two forks to pull it apart into bite-sized pieces. Set aside momentarily.
7. Meanwhile, whisk the cornstarch and cold water in a small bowl until thoroughly combined. Add mixture to the hot broth and whisk continuously over medium heat for 1-2 minutes. Add the chicken back to the saucepan and stir well.
8. To serve, split a biscuit horizontally and place it on a serving plate. Spoon a generous amount of chicken & gravy over the biscuits. Serve with mashed potatoes if desired.