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SERVES:
6

INGREDIENTS:

You can make your own favorite biscuit recipe or use the sweet potato buttermilk recipe posted below.

3-4 cups cooked chicken meat, shredded
4 Tbs butter
1 cup diced onion
1 cup diced celery
1 cup peeled, halved lengthwise, and thinly sliced carrot
1/4 cup all-purpose flour
1 Tbs fresh chopped thyme
2 large cloves garlic, minced
2 cups chicken stock (plus more as needed....maybe 1/2 cup or so)
1/2 cup half and half
1 cup frozen peas (optional)
salt and pepper to taste

PROCEDURE:

For this recipe you'll need to buy a precooked rotisserie chicken or roast your own chicken. You'll need 3-4 cups cooked chicken meat total.

Obviously you'll need to shred the chicken and there is a bit of knife work involved but, once you're ready to start cooking, use a heavy bottomed soup pot to saute 1 cup diced onion, 1 cup diced celery and 1 cup thinly sliced peeled carrot in 4 Tbs butter until they're nice and soft.

At that point, sprinkle on 1/4 cup all-purpose flour and stir that in and cook it for a minute or two. Then add 1 Tbs finely chopped fresh thyme and 2 large minced cloves of garlic. Let that cook for a minute, and then add 2 cups chicken stock and 1/2 cup of half and half and bring it up to a simmer.

If it seems like it is thickening up a little too much as it is simmering along, you can add a little more chicken stock.

Then add the cooked chicken to the pot and about 1 cup frozen peas. Let those heat completely through, season with salt and pepper to taste and it is time to eat!

HINTS:

Use roasted chicken parts instead, like all chicken legs or just breast meat.
Shred the chicken ahead of time and use the bones to make your own chicken stock or use store bought stock.

FOR THE SWEET POTATO BUTTERMILK BISCUITS:

SERVES:
makes 12 biscuits

INGREDIENTS:
1 cup mashed sweet potato, cooled
1 large egg
2 Tbs light brown sugar
1 cup buttermilk (see hints below)
3 1/2 cups all-purpose flour
2 Tbs baking powder
1 tsp salt
1 stick (4-ounces) cold, unsalted butter

flour for lightly dusting table for rolling out biscuit dough

PROCEDURE:

You'll need to plan ahead a bit for this, you'll need 1 cup of cooked, cooled mashed sweet potato. Unlike regular mashed potatoes, you don't want to add any butter or milk to them when you mash them.

Preheat the oven to 400 degrees and use a large mixing bowl to combine the 1 cup mashed sweet potato with 1 large egg, 2 Tbs light brown sugar and 1 cup of buttermilk.

Next, use another mixing bowl to combine 3 1/2 cups all-purpose flour with 2 Tbs baking powder, 1 tsp salt and add 1 stick cold, unsalted butter and use a pastry cutter to incorporate that.

Once the butter is pea size, add the dry ingredients to the wet ingredients. Fold that together and then gently knead it until it just comes together.

Then roll it out into a 1-inch thick rectangle (approx. 9 x 13 inches) and cut that into 12 equal sized biscuits. Place those on a baking tray and pop the tray into the preheated oven.

They'll take 15 minutes to bake and it's a good idea to spin the tray halfway around once while they're baking.

HINTS:

Use regular milk if you don't have buttermilk.