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

Ingredients

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

Instructions

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