Chicken-and-Biscuit Cobbler

• Meat

  • 1/2 cup Bacon, cooked
  • 8 cups Chicken, cooked

• Produce

  • 1 cup Carrots
  • 3 tbsp Chives
  • 2 cup Garlic cloves
  • 1 2 cup (8-oz. packages Mushrooms, fresh
  • 1 cup Onion, medium
  • 3 tbsp Parsley
  • 2 tsp Rosemary
  • 2 tsp Thyme, leaves

• Canned Goods

  • 3 cups Chicken broth, reduced sodium

• Baking & Spices

  • 1/3 cup All-purpose flour
  • 1 cups Black pepper, freshly ground
  • 1 cups Kosher salt
  • 2 1/2 cups Self rising flour
  • 1/2 tsp Sugar

• Oils & Vinegars

  • 1 tbsp White wine vinegar

• Dairy

  • 11 tbsp Butter
  • 1 1/4 cups Buttermilk
  • 3/4 cup Whipping cream

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

Found on myrecipes.com

Description

Directions

• 1. Preheat oven to 400°. Melt 3 Tbsp. butter in a Dutch oven over medium-high heat. Add carrots and onion, and sauté 5 minutes. Add mushrooms; sauté 5 minutes or until tender. Stir in garlic; sauté 2 minutes. Add wine; cook 2 minutes. Sprinkle with 1/3 cup all-purpose flour, and cook, stirring constantly, 3 minutes. Slowly add broth, stirring constantly; bring mixture to a boil, stirring constantly, 2 minutes or until thickened. Stir in cream and next 5 ingredients. Stir in chicken, and season to taste with salt and pepper. Cover and remove from heat. 2. Whisk together 2 1/2 cups self-rising flour and 1/2 tsp. sugar in a medium bowl. Stir together buttermilk and 1/2 cup melted butter in a small bowl. Stir buttermilk mixture and bacon into flour mixture until dough pulls away from sides of bowl. 3. Return chicken mixture to medium-high heat; cook, stirring constantly, 2 minutes or until bubbly and hot. Spoon mixture into buttered 3-qt. ceramic or glass baking dish. Drop biscuit dough by level 1/4 cupfuls, 1/2 inch apart, onto chicken mixture. 4. Bake at 400° for 30 to 35 minutes or until browned and bubbly.