Chicken 'n' Biscuits in a Pot

Prep / total Time : 1 hour 15 minute ... Make 6 servings

The chopped fresh herbs in the biscuits that top this comforting chicken stew add another layer of flavor to the dish

6 ..................tablespoons unsalted butter
2 ..................shallots , thinly sliced
1/2 ...............pounds shiitake mushrooms , stemmed and thinly sliced
1 ..................large carrot , cut into 1/3-inch chunks
1/2 ...............cup dry white wine
1-1/4 ............cups plus 1 tablespoon self-rising flour
2-1/2 ............cups low-sodium chicken broth
salt
Freshly ground pepper
3 ...................cups shredded rotisserie chicken
1/2 ................cup frozen baby peas
1 ...................tablespoon chopped sage
1 ...................tablespoon chopped thyme
1/2 ................cup plus 2 tablespoons whole milk

1.          Preheat oven to 425*F. In a large dutch  oven or enameled cast-iron casserole , melt 2 tablespoons of the butter . Add the shallots , mushrooms and carrots chunks and cook over moderate heat , stirring until the shallots and mushrooms are softened , about 8 minutes . Add the wine and cook until completely evaporated , about 1 minute . Stir in the 1 tablespoon of flour and the broth and bring to a boil . Season with salt and pepper . Simmer  until thick , about 3 minutes . Stir in the chick peas .

2 .           In a food processor , combine the remaining 1-1/4 cups of flour with the remaining 4 tablespoons of butter and the chopped sage and thyme ; pulse 5 times . Add the milk ; pulse just until soft dough forms .

3.           Using a small ice cream scoop or a tablespoon , scoop 20 balls of dough over the chicken stew . Bake in the center of the oven for 25 minutes . Turn on the broiler and broil for 1 to 2 minutes , until the biscuits are golden . Let rest for 5 minutes before serving .
TIP :
Serve with a fragrant , full bodied California white wine .
Heart Healthy