INGREDIENTS
1 - 1 ½lbs chicken breast cut into ½ inch pieces
1 onion, chopped
1½ Tbsp olive oil
1 ½ Tbsp butter
¼c flour
1 ½c milk
1lb bag frozen mixed vegetables
Salt & pepper to taste
For biscuits:
½c butter (1 stick)
2c flour
2tsp baking powder
1tsp salt
¾c buttermilk
- Preheat oven to 425°
- Melt the oil and butter in a large skillet; add onion, cooking until they begin to soften, about 2-3 minutes. Add chicken, salt & pepper, cook until cooked through.
- Sprinkle flour over the onion & oil, stir to coat. Add milk. Cook, stirring, until thickened and bubbly. Add frozen vegetables, stir to combine, cook until softened.
- For biscuits, cut the cold butter into pats in a large bowl. Add the next three ingredients; cut with a biscuit cutter or two forks until the mixture resembles a coarse crumble. Add the buttermilk, stir to until a dough forms. Knead several times. Divide into 8 flattened biscuits.
Full disclosure here. I don't buy buttermilk. Anytime a recipe calls for buttermilk, I use slightly less milk and add a tablespoon or two (depending on the amount of milk) of lemon juice, let it sit for a couple of minutes, and then add it to the recipe.
- Pour the chicken and vegetable mixture into a greased 8½ x 11 pan. Top with biscuits. Bake at 425° for 25-30 minutes or until biscuits are golden brown.
Price Breakdown
Chicken $1.79
Oil/butter 65¢
Onion 35¢
Flour 55¢
Milk 45¢
Mixed vegetables $1
Spices/baking powder 10¢
Total $4.89
Price per serving (8 servings) 62¢
Flour 55¢
Milk 45¢
Mixed vegetables $1
Spices/baking powder 10¢
Total $4.89
Price per serving (8 servings) 62¢
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