Cool Weather Chicken and Biscuits

The weather is crisping and cooling—time for some soul warming, comforting dishes just like this Chicken and Biscuits!

CHICKEN:

• 4 Tbsp butter
• 1 cup diced carrots
• 1 small onion, diced
• ¼  cup all-purpose flour
• 2 teaspoons Simply Savory by Rachel Gem City Blend
• pinch dried sage
• 3 cups chicken stock
• 2 lbs boneless skinless chicken breasts or thighs, cut into 1/2" pieces
• 1 cup whole milk
• 1 cup frozen peas
• ½ cup shredded cheddar cheese

BISCUITS:

• 4 Tbsp butter, divided
• 2 cups all-purpose flour
• 1 Tbsp baking powder
• 1 Tbsp sugar
• 1 Tbsp garlic powder
• 1 tsp kosher salt, divided
• 1 cup whole milk
• 1 cup freshly shredded parmesan cheese
• ½  tsp dried parsley

INSTRUCTIONS

FOR THE CHICKEN:

1. Preheat oven to 450 F degrees.  Melt butter in 4 qt braising pan or 12" oven safe skillet over MED-HIGH heat.  Add carrots and onion.  Cook until the onion is softened, 2-3 minutes, stirring occasionally.
2. Sprinkle the flour, Gem City Blend, sage, salt and pepper (to taste) over the vegetables and stir to coat completely.  Cook for 1 minute to cook out the floury taste.
3. Add the chicken stock, chicken pieces, milk and peas to the pan.  Bring to a boil, then reduce heat to simmer.  Cover the pan and cook 5 minutes.

BISCUITS:

1. While chicken mixture is simmering, add 2 Tbsp of the butter to a large microwave safe mixing bowl.  Microwave 30 seconds, or until the butter is melted.  Add flour, baking powder, sugar, garlic powder, and ½  tsp kosher salt.  Stir until combined.  Pour in the milk and stir until the flour is all wet; do not overmix.  Fold in the cheese

PUT IT ALL TOGETHER:

1. Uncover the pot and drop heaping spoonfuls of biscuits on top of the chicken stew.  Transfer to the oven and bake 10-12 minutes, until golden brown.
2. Melt remaining 2 Tbsp butter in a small bowl. Add the remaining kosher salt and dried parsley.  Stir with a pastry brush.  Remove pan from oven and brush the biscuits with the melted butter mixture.