Tuesday, April 13, 2010

Chicken Cobbler

Last night I tried one of my favorite chef's recipes. Her name is "Paula Deen". She is such an amazing woman for raising her children on her own and supporting herself with her own food business while incorporating her boys in her efforts. I just think that entrepreneurship is wonderful especially when sharing it with your children. That is what I am trying to do with my jewelry business. She has a new book out called Paula Deen's Savannah Style. It looks amazing! I just love Savannah, Georgia. It is such a beautiful place with amazing architecture and great places to shop and eat. Below is an amazing recipe that turned out fabulous. My family just gobbled this casserole up! I mean gobbled! You have to try this recipe. This was featured in Paula Deen's Magazine for the Jan/Feb issue. Enjoy!

Chicken Cobbler

From Cooking with Paula Deen, Jan/Feb 2010

  1. 1⁄2 cup butter, divided
  2. 1 cup chopped celery
  3. 1 cup chopped carrots
  4. 1 cup chopped onion
  5. 1 (8-ounce) package sliced fresh mushrooms
  6. 1 cup frozen peas, thawed
  7. 2⁄3 cup all-purpose flour
  8. 4 cups reserved chicken broth
  9. 1⁄2 cup heavy whipping cream
  10. 4 cups reserved chopped cooked chicken
  11. 1 tablespoon minced fresh thyme
  12. 11⁄2 teaspoons salt
  13. 1 teaspoon ground black pepper
  14. 2 (7.5-ounce) bags complete buttermilk biscuit mix (Bisquick)
  15. 1 cup shredded Parmesan cheese
  16. 1 cup whole milk
  1. Preheat oven to 400˚. Spray a 13x9-inch baking dish with nonstick cooking spray.
  2. In a large skillet, melt 1⁄4 cup butter over medium-high heat. Add celery, carrots, onion, and mushrooms; cook for 5 to 6 minutes, or until vegetables are tender. Stir in peas. Set aside.
  3. In a large Dutch oven, melt remaining 1⁄4 cup butter over medium heat. Add flour, and cook, stirring constantly, for 2 minutes. Add chicken broth, and cream, whisking until smooth. Cook, whisking constantly, for 3 to 4 minutes, or until mixture is thickened. Add reserved chicken, celery mixture, thyme, salt, and pepper. Spoon mixture into prepared baking dish.
  4. In a medium bowl, combine biscuit mix, cheese, and milk, stirring just until combined. Drop dough by heaping tablespoonfuls onto cobbler. Bake for 18 to 23 minutes, or until biscuits are golden brown and cobbler is hot and bubbly. Serve immediately.
Makes 8 - 10 servings


Between You and Me said...

can't wait to try this!!!

swampthing said...

This is really good!!! My family loves it.

twest70 said...

Thank you for your comments! It is really yummy and I hope you found it right when you needed it. Thanks for stopping by.

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