Homestyle Chicken & Cheddar Biscuits with Pot Pie Gravy

Ingredients:

• ¼ oz of fresh thyme
• 5 oz of self-rising flour
• 2 oz of shredded cheddar-jack blend
• ½ broccoli
• 1 carrot
• 1 yellow onion
• 12 oz of pkg boneless, skinless chicken breasts
• 1 chicken broth concentrate
• 3 oz of mascarpone
• 2½ oz of peas
• kosher salt & ground pepper
• butter
• olive oil
• ¼ c milk
• apple cider vinegar (or white wine vinegar)

Instructions:

1. Preheat oven to 400°F with a rack in the center. Pick 1 tablespoon thyme leaves from stems. In a medium bowl, combine ¾ cup flour, ⅓ of the thyme leaves, and a pinch of pepper. Cut 2 tablespoons cold butter into small pieces; rub butter into dry ingredients with your fingers until butter is in pea-sized pieces. Add shredded cheddar-jack blend, and toss to combine.
2. Lightly oil a rimmed baking sheet. Trim stem ends from broccoli, then cut crowns into 1-inch spears, if necessary. Toss broccoli on prepared baking sheet with 1 tablespoon oil and season with salt and pepper; push to one side of the baking sheet.
3. In a liquid measuring cup, combine ¼ cup milk and ½ teaspoon vinegar; add to bowl with dry ingredients; stir until just combined. On a lightly floured board, pat dough into a 3x6-inch rectangle, then cut into 2 (3-inch) squares. Transfer to empty half of baking sheet. Bake on center oven rack until biscuits are golden, and broccoli is crisp tender, 18-20 minutes (watch closely).
4. While biscuits and broccoli bake, scrub carrot, then trim end and cut into ½-inch pieces. Finely chop ½ cup onion. Pat chicken dry. Use a meat mallet or heavy skillet to pound chicken to an even ½-inch thickness. Season all over with salt and pepper.
5. Heat 1 tablespoon oil in a medium skillet over medium-high. Add chicken and cook until well browned on one side, 3-4 minutes. Flip and cook until nearly cooked through, 1-2 minutes more. Transfer chicken to a plate. Add carrots, onions, and ¼ cup water to skillet; season with salt and pepper. Cover and cook over medium heat until carrots are tender, 5-7 minutes.
6. Add broth concentrate, mascarpone, remaining thyme leaves, and ⅓ cup water to same skillet and stir. Add chicken and any resting juices and peas; cook, partially covered, over medium-high until chicken is cooked through and sauce is slightly thickened, about 5 minutes. Serve chicken and gravy with biscuits and broccoli alongside. Enjoy!

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Original URL: https://marleyspoon.com/menu/239002-homestyle-chicken-cheddar-biscuits-with-pot-pie-gravy

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