Make the filling on Sunday, then just add the topping today while the oven heats. Milk in the filling and in the biscuits adds calcium. Serve with salad.
Ingredients
- 1 tbsp (15 mL) vegetable oil
- 3 carrots, sliced
- 2 cups (500 mL) quartered mushrooms
- 1 small onion, chopped
- 1/2 tsp (2 mL) each dried tarragon, salt and pepper
- 1/3 cup (75 mL) all-purpose flour
- 1-3/4 cups (425 mL) each milk and sodium-reduced chicken stock
- 2 cups (500 mL) cut (2-inch/5 cm lengths) green beans
- 3 cups (750 mL) shredded cooked chicken
- 1 tsp (5 mL) Dijon mustard
- Biscuit Topping:
- 1-1/2 cups (375 mL) all-purpose flour
- 2 tsp (10 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1/3 cup (75 mL) cold butter, cubed
- 2/3 cup (150 mL) milk
Steps
- In large saucepan, heat oil over medium-high heat; sauté carrots, mushrooms, onion, tarragon, salt and pepper until onion is softened, about 8 minutes.
- Add flour; cook, stirring, for 1 minute. Gradually whisk in milk and stock; bring to boil, stirring. Add beans. Reduce heat and simmer, stirring often, until thick enough to coat back of spoon, about 6 minutes. Stir in chicken and mustard. Spoon into round 8-cup (2 L) baking dish; set aside. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days; rewarm in microwave to continue.)
- Biscuit Topping: In food processor, pulse together flour, baking powder and salt; pulse in butter until crumbly. Drizzle in milk, pulsing just until soft sticky dough forms. Turn out onto floured surface; knead 10 times or until smooth. Pat out to fit top of baking dish. Cut into 8 wedges; arrange over chicken mixture.
- Bake on rimmed baking sheet in 400°F (200°C) oven until biscuits are golden and no longer doughy on bottom, about 40 minutes.
