There is one biscuit leftover, this delicious meal disappeared SO quickly!
Sauté 5 small boneless, skinless chicken tenderloins in 1/2 tbsp. butter, 1/2 tbsp. olive oil and 3/4 tsp. kosher salt and 1/4 tsp. black pepper. Cook until done and browned slightly, set aside. Deglaze pan with a splash of chicken broth or stock, add 1 tbsp. butter and 1 tbsp. olive oil and add the vegetables:
All small dice...
2 cups celery
1 cup carrots
1 medium peeled russet potato
1 cup fresh green beans(ends trimmed, cut in to thirds)
Sauté until tender, adding a splash of chicken broth/stock as needed throughout cooking.
In a small sauce pan make a roux of 1/2 stick butter, melted and 2 tbsp. flour. All purpose is probably better but I used bread flour. Cook until incorporated and add to veggies.
Stir in 2 cups whole milk and 1 cup chicken broth/stock, add back chicken(chopped, sliced or shredded)cook slowly until thickened.
Now...the biscuits!(I forgot the baking powder!)Since they are puff pastry style it wasn’t a big deal. They are meant to mimic a flat crust anyway.
I preheated the oven to 350 and let them bake 8 minutes, 375 for 5 minutes or a little less depending on brownness. Flip when needed and continue baking at 325 for 20 minutes.
1 stick frozen grated butter
2 cups flour(I used bread, all purpose is ideal)
4 chopped scallions
1/2 cup shredded mozzarella, chopped
Now I remember I also forgot salt as well as the baking powder🤦♀️Also, not a big deal though.
1/2 cup sour cream
1/2 cup whole milk
Batter will be wet but roll it in a good amount of flour by hand and cut rounds, bake.
Like I said, this meal was gobbled up extremely fast! A very versatile recipe that can be mixed up a ton of different ways!