Savoury Chicken and Biscuits

Ingredients

 

  • 500 g skinless boneless chicken breasts, cubed

  • 1 yellow onion, cut into chunks

  • 225 g mushrooms, quartered

  • 1 cup chicken broth

  • 3 cloves garlic, minced

  • 1 tsp rosemary

  • 1/4 tsp each salt and pepper

  • 2 tbsp cornstarch mixed with 1/4 cup cold water

  • 1 cup peas

  • 1 jar sliced pimentos, drained

Biscuits


  • 1/2 cup buttermilk

  • 1/2 tsp minced onion

  • 1 cup all-purpose flour

  • 1 tsp baking powder

  • 1/4 tsp baking soda

  • 1/8 tsp salt

  • 3 tbsp butter

Method


  • 1. Preheat oven to 375°F (190°C). In large pot, combine chicken, onion chunks, mushrooms, broth, garlic, rosemary, 1/4 tsp salt and pepper. Boil, then simmer, uncovered, 3 minutes. Stir in cornstarch mixture. Cook 2 minutes. Stir in peas and pimentos; set aside.

  • 2. For biscuits, combine buttermilk and minced onion; set aside. In large bowl, stir flour, baking powder, baking soda, and 1/8 tsp salt. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in buttermilk mixture just until combined.

  • 3. Pat dough into 23-cm circle. Cut 9 biscuits with 5-cm cutter. Bring chicken mixture to boil; transfer to 2-L casserole. Arrange biscuits on top. Bake 20 minutes or until biscuits are golden.

Serves 4