Chicken & Biscuit Cobbler
- 3 tablespoons butter
- 1 cup sliced carrots
- 1 medium onion, chopped
- 1 pound fresh mushrooms, cleaned and quartered
- 2 cloves garlic, minced
- ½ cup dry white wine
- ⅓ cup all-purpose flour
- 3 cups chicken broth
- ¾ cup heavy cream
- 1 tablespoon white wine vinegar
- 3 tablespoons chopped chives
- 8 cups cooked and shredded boneless skinless Smart Chicken breasts or tenders
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2½ cups self-rising flour
- ½ teaspoon sugar
- 1¼ cups chilled buttermilk
- ½ cup butter, melted
- ½ cup (about 5 slices) chopped cooked bacon
- Fresh chives and parsley, for garnish
Preheat oven to 400°F. Melt butter in a Dutch oven over medium-high heat. Add carrots and onion and sauté for 5 minutes. Add mushrooms and sauté for 5 additional minutes or until tender. Stir in garlic and sauté for 2 minutes. Deglaze the pan with wine and cook for 2 additional minutes. Sprinkle the mixture with all-purpose flour and cook, stirring constantly, for 3 minutes. Slowly add broth, stirring constantly. Bring mixture to a boil and keep stirring for 2 minutes or until thickened. Stir in cream, vinegar, chives, and chicken. Season with salt and pepper, cover, and remove from heat.
In a medium bowl, whisk together self-rising flour and sugar. Stir in buttermilk and melted butter, mixing just until the dough pulls away from sides of the bowl. Add a tablespoon or two of water if needed to incorporate all of the flour.
Return chicken mixture to medium-high heat; cook, stirring constantly, 2 minutes or until bubbly and hot. Spoon mixture into a greased 3-quart baking dish. Roll out the dough evenly and use a biscuit cutter to press out biscuits. Alternatively, create biscuits by pressing a quarter cup of dough into a measuring cup, then removing. Lay the biscuits over the chicken mixture about a half inch apart.
Bake at 400°F for 30 to 35 minutes, or until golden brown and bubbly.