We’re going old school today!
This meal is one of the first I ever learned to cook. My Aunt Micki made a cookbook for me after my first kid was born and this was in it. It was a favorite of her boys and has become a favorite of mine too.
I haven’t made it in years but last weekend I was doing my Sunday ritual of watching all the
trash reality shows on my DVR and cutting coupons and came across a coupon for the gravy mix this recipe calls for. My husband and all the kids were at the grocery store at the time so as soon as they walked through the door I jumped on them: “Do you remember that chicken and biscuits I used to make?! DO YOU?! I should make it this week, right? RIGHT?!” And they agreed because they had no other option.
It’s like chicken and dumplings but since the biscuits aren’t completely covered by the gravy, the tops actually bake up like biscuits. So it’s basically dumplings and biscuits in the same meal. My idea of heaven.
I always have the urge to add veggies to it to turn it into a pot pie-type dish but my husband won’t allow. I think it’s especially delicious with peas so if your family is into the veggies, definitely add them.
- Let chicken simmer in a 5 qt pot for about 2 hours. When it's cooked, take it out of the water and let it cool. Remove all broth but about 4 cups. (Freeze the rest!)
- Mix the biscuit gravy mix and the flour with about 1/4 cup of water and then add that mixture to the broth. Add the cream of chicken soup and bring to a boil. If it's not thick enough to be a gravy, add another small mixture of flour and cold water to thicken it up. When it's thick enough, pull the chicken off the bones and add it in small pieces to the gravy. (At this point, I usually divide the mixture into 2 and freeze half of it for another meal but you can definitely make the full batch if you want.)
- Put the mixture into a casserole dish.
- Cut each biscuit into 6 pieces each and place the pieces on top of the chicken and gravy mixture. Bake according to biscuit directions.