SERVES 6
TOTAL TIME: 45 minutes
We like the convenience of using store-bought rotisserie chicken here; however, you can also use our recipe for Simple Shredded Chicken. See the photos that follow the recipe.
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1½ |
cups Bisquick original mix |
|
3 |
cups low-sodium chicken broth |
|
4 |
ounces Gruyère cheese, shredded (1 cup) |
|
2 |
tablespoons minced fresh tarragon |
|
Salt and pepper |
|
|
1 |
pound leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly |
|
8 |
ounces white mushrooms, trimmed and sliced thin |
|
3 |
tablespoons vegetable oil |
|
¼ |
cup all-purpose flour |
|
3 |
garlic cloves, minced |
|
1 |
cup heavy cream |
|
3 |
cups shredded rotisserie chicken |
|
1 |
cup frozen peas, thawed |
1. Adjust oven rack to middle position and heat oven to 450 degrees. Line baking sheet with parchment paper. Stir Bisquick, ¾ cup broth, Gruyère, 1 tablespoon tarragon, and ¼ teaspoon pepper together in bowl until combined. Using two greased soupspoons, scoop out and drop 12 even mounds of dough onto prepared baking sheet (about 2 heaping tablespoons per mound). Bake until biscuits are puffed and lightly browned on bottom, about 10 minutes.
2. Meanwhile, combine leeks, mushrooms, and oil in 12-inch skillet and cook over medium-high heat until softened and lightly browned, 5 to 7 minutes. Stir in flour and garlic and cook until lightly browned, about 1 minute. Gradually whisk in remaining 2¼ cups broth and cream, scraping up any browned bits and smoothing out any lumps, and simmer until thickened, 3 to 5 minutes. Stir in shredded chicken, peas, and remaining 1 tablespoon tarragon. Off heat, season with salt and pepper to taste.
3. Grease 13 by 9-inch baking dish and transfer chicken mixture to prepared dish. Place biscuits on top and bake until filling is bubbling and biscuits are browned, about 10 minutes. Let cool slightly and serve.