Chicken and Biscuits - Tutorial Tuesday

The weather was perfectly fall this weekend, and that called for some comfort food. I'm a super busy mom with three kids in two different schools and three sports schedules to organize each week. A quick weeknight dinner is a must - but I also want to to taste like I've spent all day preparing it. Enter: rotisserie chicken!

Throw this easy meal together in 15 minutes using rotisserie chicken and frozen biscuit dough for a quick, home cooked weeknight meal.

Chicken and Biscuits

recipe credit: Epicurious with some personal changes

Pop your biscuits in the oven according to the directions. While they bake, assemble the chicken in gravy.

Chicken in gravy

* 1 medium onion, finely chopped
* 1 carrot, finely chopped
* 1 celery rib, finely chopped
* 1/4 teaspoon salt
* 3/4 teaspoon black pepper
* 3 tablespoons unsalted butter
* 1 cup frozen peas
* 2 tablespoons all-purpose flour
* 1 3/4 cups reduced-sodium chicken broth (14 fl oz)
* 1/2 teaspoon chopped fresh thyme
* 1/2 cup half-and-half
* 3 cups chopped cooked chicken (from a 3- to 3 1/2-lb rotisserie chicken)
* 1/2 teaspoon fresh lemon juice

Cook onion, carrot, celery, salt, and pepper in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Stir in frozen peas and cook until thawed. Sprinkle flour over vegetables and cook, stirring, 1 minute. Stir in broth and thyme and bring to a boil, stirring, then boil over moderate heat, stirring occasionally, 2 minutes.

Add half-and-half and chicken to gravy and gently simmer until chicken is heated through, about 3 minutes. Stir in lemon juice.

Spoon the chicken mixture over biscuits or for chicken pot pie, place biscuits on top and bake according to directions.

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