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Chef John's Chicken Biscuit Bake

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PREP TIME
30 min
COOKING TIME
175 min
TOTAL TIME
210 min
SERVINGS
8 servings
Dinner
Chef John's Chicken Biscuit Bake
Ingredients
  • 1 (4 pound) whole chicken, rinsed
  • 2 quarts water
  • 1 large bay leaf
  • 1 whole clove
  • 4 cloves garlic, peeled
  • 1/2 cup butter
  • 3 carrots, cut into 1/2-inch pieces
  • 3 ribs celery, cut into 1/2-inch pieces
  • 1 large onion, cut into 1/2-inch pieces
  • 6 mushrooms, quartered
  • 2 teaspoons salt
  • 1 teaspoon ground white pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • 1 tablespoon herbes de Provence
  • 3 tablespoons fresh tarragon, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 1 (10 ounce) can refrigerated biscuit dough
Instructions
1
Begin by placing chicken in a spacious (9-quart) stockpot, followed by the pouring of water and addition of a bay leaf and clove. Gradually heat up the mixture over medium-low heat until it reaches a gentle simmer. As foam forms on the surface of the broth, use a ladle to skim and discard it with ease. Next, incorporate peeled garlic cloves into the pot, cover it with a lid, and continue to simmer over low heat for 1 hour.
2
Once the chicken has cooled slightly, carefully remove it from the pot and set it aside. Remove the meat from the bones and reserve it for later use. Pour the stock into a large bowl, setting it aside for now.
3
In a separate pot or Dutch oven that can withstand high temperatures, melt butter over medium heat. Cook and stir the carrots, celery, onion, and mushrooms in hot butter until they become tender, taking around 10 minutes to achieve this. Add a pinch of salt, white pepper, cayenne pepper, black pepper, and paprika to the mixture. Combine flour with the vegetables, stirring until they are evenly coated with a thick layer of flour. Add half of the reserved stock to the mixture, stirring it in thoroughly with the vegetables and flour. Continue cooking for another 5 minutes.
4
Now, add the remaining stock to the mixture, stirring it in until a smooth sauce forms. Reduce heat to a gentle simmer and cook uncovered for 45 minutes.
5
Preheat your oven to 400 degrees F (200 degrees C). Stir milk into the sauce until it is fully incorporated, then gently mix in the reserved chicken meat, tarragon, rosemary, and herbes de Provence. Bring the stew back to a gentle simmer and cook for an additional 10 minutes.
6
Open a can of biscuit dough, separate the biscuits, and place them on top of the stew. Bake in the preheated oven until the biscuits are golden brown and the stew is bubbling, taking around 20 minutes to achieve this. Cover the pot and continue baking until the biscuits are cooked through, taking an additional 15 minutes.
7
Finally, test the biscuits for doneness by pulling apart a biscuit near the middle of the stew.