Servings: 8
Preparation time: 20 minutes
Cooking time: 2 hours

Recipe courtesy of  Carol Moss from Moss Gathers.

1 whole chicken (rottiserie or home baked) remove meat from bones in bite size pieces and set aside.
1 large onion chopped
4 green onions chopped
6 garlic scapes chopped
6 ribs celery tops with greens, about the top 1/3 of a bunch of celery chopped    fresh parsley
1 tablespoon olive oil
1 teaspoon sea salt
1 teaspoon chicken base
2 cups chicken broth
1 cup whipping cream or half and half
package of biscuit dough (or make your own dough)

Add the onions, garlic scapes and celery to a stockpot with a tbsp. of olive oil or butter and 1 tsp sea  salt, stirring to mix. Cover and let simmer over low heat until soft, about 15 minutes.
Add one tbsp chicken base, 2 cups chicken broth and  the fresh parsley, stirring to mix. 
Allow the broth mixture to return to a gentle simmer.
Slowly pour one cup whipping creme or half and half and stir as you pour. Add the chicken, just stirring to mix  it into the sauce. You don't want the chicken to fall apart as you stir. Use the bottom of a spoon to push  the chicken down into the sauce without too much stirring. 
Top the mixture with biscuit dough and cover. Use homemade biscuits and drop by tbsp. or buy canned biscuit dough and cut it into quarters.
When the biscuits are cooked, remove the cover and serve

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