Ingredients

Recipe #38

Drop biscuits are an incredible addition to casseroles. Making them is easy: simply scoop (or “drop”) biscuit dough onto the casserole before placing it in the oven. As the casserole bakes, the biscuits become flaky and golden—but they also soften underneath and soak up the flavors of the filling. Here, those flavors are balanced and delicious: creamy béchamel sauce coats winter mushrooms, vegetables and tender chicken. And we’re mixing sage into the buttermilk biscuit batter for an herbaceous, savory kick.

Ingredients3 Boneless, Skinless Chicken Breasts 1½ Cups Buttermilk Biscuit Mix6 Ounces Cremini Mushrooms5 Ounces Purple Top Turnip2 Carrots2 Stalks Celery1 Russet Potato1 Large Bunch Sage Knick Knacks3 Tablespoons Chicken Demi-Glace1 Ounce Red Pearl Onions½ Cup Heavy Cream¼ Cup All-Purpose Flour

Makes 4 ServingsAbout 690 Calories Per ServingCooking Time: 35 to 45 minutes

Chicken & Drop Biscuit Casserolewith Cremini Mushrooms & Red Pearl Onions

For cooking tips & tablet view, visit blueapron.com/recipes/fp38

Bake the casserole & serve your dish: Finish the filling:

Make the béchamel sauce: Cook the vegetables:

Prepare the ingredients: Poach & shred the chicken: In a medium pot, combine the chicken breasts, a large pinch of salt and enough water to cover the chicken by 2 inches. Heat to boiling on high. Once boiling, reduce the heat to medium and simmer 10 to 12 minutes, or until the chicken is cooked through. Carefully transfer to a clean work surface. Using 2 forks, shred the poached chicken into bite-sized pieces. Set aside.

In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until crispy and browned. Add the carrots, pearl onions, celery, turnip and potato; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened. Transfer to a bowl and set aside. Wipe out the pot.

Add the cooked vegetables and shredded chicken to the pot of béchamel sauce; season with salt and pepper to taste. Cook, stirring frequently, 3 to 4 minutes, or until thoroughly combinedand heated through. Transfer to a large, oven-safe baking dish.

While the chicken cooks, preheat the oven to 450°F. Wash and dry the fresh produce. Quarter the mushrooms. Peel the carrots and slice into thin rounds. Thinly slice the celery. Peel and large dice the turnip. Large dice the potato. Pick the sage leaves off the stems; discard the stems and roughly chop the leaves.

In the same pot used to cook the vegetables, heat 3 tablespoons of olive oil on medium-high until hot. Add the flour and cook, whisking constantly, 30 seconds to 1 minute, or until golden brown. Whisk in the chicken demi-glace, heavy cream, half the sage and 2 cups of water; season with salt and pepper to taste. Cook, whisking constantly, 3 to 5 minutes, or until slightly thickened.

While the filling cooks, in a large bowl, combine the biscuit mix and remaining sage. Drizzle in ½ cup of cold water and mix until just combined. (Over-mixing will cause the dough to toughen.) Using a spoon, top the baking dish of finished filling with 8 to 10 equal-sized scoops of the biscuit batter, leaving some space between the scoops. Place the baking dish on a sheet pan and bake 10 to 12 minutes, or until the biscuits are golden brown and cooked through. Remove the casserole from the oven and let stand for at least 2 minutes before serving. Enjoy!

Instructions

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For cooking tips & tablet view, visit blueapron.com/recipes/fp38