Chicken with Cream Biscuits (A Non-Trendy Comfort Food Recipe)

This recipe is inspired by a blogger I follow, The Frugal Girl.  I tweaked her version some because I'm lazy (!) and didn't want to make the biscuits for the topping completely from scratch, plus I like to make roux for sauces in the microwave because it's easy to control and doesn't burn.  If you want something more like a biscuit-topped chicken pot pie, you could add a package of frozen peas and carrots with the chicken.

The first time I made this, the biscuits for the topping were a surprise super hit and elicited specific positive comments; they are tender and creamy and delicious.


Chicken with Cream Biscuits

2 c Bisquick baking mix
2 t sugar
1 c heavy cream
6 T butter
1/3 c flour
1 1/2 c chicken broth
1 1/2 c milk
1 T chicken base
1 t salt
1/2 t white pepper
3 c cooked, diced chicken

Preheat oven to 375 degrees.

Mix together Bisquick, sugar, and cream until completely moistened.  Roll or pat out on a lightly floured surface to about 3/4 inch thick.  Cut into rounds with biscuit cutter or small tumbler.  Let the biscuits rest while making the filling.

[This step can be done either on the stovetop or in the microwave]:  Melt butter, stir in flour, and cook about 1 minute.  Stir in remaining ingredients except chicken.  Bring to a boil, whisking frequently.  Cook until thickened.  Add chicken and bring back to a boil.

Pour chicken and gravy into a buttered or sprayed 2 1/2-quart casserole or baking dish.  Arrange biscuits over the top.  Bake 25-30 minutes, until biscuits are browned and filling is bubbling.  Let sit 5 minutes before serving.

NOTE 1:  Instead of cutting the dough into rounds, you can shape it to fit the dish, covering it edge to edge.  Personally, I like the individual biscuits.

NOTE 2:  If you want to use canned chicken breast, you'll need 3 12-oz cans.  Drain the chicken, reserving the broth to replace some of the broth called for in the recipe.

Deviled Eggs (From Mom's Recipe Card File)

Summer is cookout, pitch-in, and picnic season, and there are certain foods you just kind of expect to see on the table - fried chicken, hamburgers, hot dogs, brownies, baked beans, potato salad, watermelon, corn on the cob, and deviled eggs.  Whenever we'd have a family get-together, That Man's sister would make deviled eggs for an army, and The Girl and I would be in hog heaven.

Here's my mom's recipe for deviled eggs (my favorite).  Be sure to measure the wet ingredients.  You don't want the yolk filling mixture too soft - it should be able to hold its shape.  If you're making a large quantity, you can use a stand mixer for mixing the yolk filling.  Even That Man said they were "pretty good" last time I made deviled eggs.  Coming from him, that's high praise, indeed!



Deviled Eggs (1/2 dozen whole eggs)

Notice the mid-1970's
Tupperware - oooooh, vintage!

6 hard cooked eggs
2 T Duke's or Hellman's mayonnaise, or Miracle Whip
1 t vinegar
1 t yellow mustard (you can be fancy schmancy and use Dijon, I guess)
1T sugar
1/4 t salt
1/4 t paprika

Halve the eggs lengthwise, and put the yolks in a bowl.  With a fork, break up the yolks until they are fine and mealy.  Add the rest of the ingredients and mix well.  Spoon yolk into each egg white cavity, mash down slightly with a fork and sprinkle with additional paprika.


Instead of a spoon, you can fill a cake icing bag with the egg yolk mixture and pipe it into the egg white.  Refrigerate!