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This is not quite the healthiest meal, but it's not awful, either, as it's chock full of yummy veggies. If you want it healthier, you could probably reduce the amount of butter, and/or use canola oil. You'll get a thinner, less flavorful liquid, but that may be ok.
Ingredients:
First, if your chicken isn't already cooked, cook it. I generally just put a little salt on it and microwave it for 10 minutes, first thing; it needs to be at least a little bit cool to work with as you need to shred it.
Second, arrange the vegetables in a single layer on a cookie sheet. Drizzle with a small amount of canola oil or cooking spray, and bake on 400 for about 20m--they should be just starting to brown; as long as they're fully cooked you're good.
Combine milk and stock; warm either in a sauce pan or the microwave; be careful as the mixture likes to foam if not treated gently.
Melt 1 tbs of butter. Sweat the celery and the onion for a few minutes, being careful not to burn the butter. When the celery and onion pieces are soft, melt the rest of the butter over them. Then add the flour, curry and seasonings. Mix until you have a nice paste. Cook about 2 minutes.
Add the milk and stock mixture; cook until thick and bubbly. Remove from heat.
In a 9x13 pan, put the cooked vegetables, cooked chicken, and then sauce. Stir gently to get the sauce down into the vegetables. Cover with biscuit dough (below) and bake at 375 for 15-20 minutes.
Biscuit Topping
(This is just a straight buttermilk biscuit recipe from How To Cook Everything. It's awesome)
Mix dry ingredients together in a food processor. Cut butter into bits, and pulse until blended. If no fp available, pick up a bit of the dry ingredients, rub them with the butter between your fingers, and drop them in again. The butter should be thoroughly blended before proceeding.
Use a large spoon to stir in the yogurt or buttermilk, just until the mixture forms a ball. Turn the dough out onto a lightly floured surface and knead it ten times--no more. If it is very sticky, add a little flour, but very little; don't worry if it sticks a bit to your hands.
Roll the dough out into an 8 x 13" rectangle. Allow to rise for a few minutes; you can do this before starting the sauce. If you're very attentive, you can do it while sweating the onion, but if the phone rings or something while you're doing this, it might be problematic =)
Ingredients:
- 1 large bag (2lb) mixed vegetables.
- 5 or 6 chicken skinless thighs or an equivalent amount of any chicken meat you happen to have. Leftover chicken is good. Be sure it's skinless as the extra fat will add way more grease than you want.
- 2 large stalks of celery, chopped
- 1/2 medium onion, diced
- 6 tbs butter
- 6 tbs flour
- 1 tbs curry powder
- 2 cups milk
- 2 cups chicken stock or broth
- 1-2 tsp salt (to taste) (less if using a salty stock)
- Seasoning mix: 1 tsp basil, 1 tsp savory, 1 tsp marjoram, 1 tsp tarragon (feel free to vary this, but I like this combination)
- A little canola oil (or cooking spray)
First, if your chicken isn't already cooked, cook it. I generally just put a little salt on it and microwave it for 10 minutes, first thing; it needs to be at least a little bit cool to work with as you need to shred it.
Second, arrange the vegetables in a single layer on a cookie sheet. Drizzle with a small amount of canola oil or cooking spray, and bake on 400 for about 20m--they should be just starting to brown; as long as they're fully cooked you're good.
Combine milk and stock; warm either in a sauce pan or the microwave; be careful as the mixture likes to foam if not treated gently.
Melt 1 tbs of butter. Sweat the celery and the onion for a few minutes, being careful not to burn the butter. When the celery and onion pieces are soft, melt the rest of the butter over them. Then add the flour, curry and seasonings. Mix until you have a nice paste. Cook about 2 minutes.
Add the milk and stock mixture; cook until thick and bubbly. Remove from heat.
In a 9x13 pan, put the cooked vegetables, cooked chicken, and then sauce. Stir gently to get the sauce down into the vegetables. Cover with biscuit dough (below) and bake at 375 for 15-20 minutes.
Biscuit Topping
(This is just a straight buttermilk biscuit recipe from How To Cook Everything. It's awesome)
- 2 cups (9 oz) all-purpose or cake flour
- 1 scant tsp salt
- 3 tsp baking powder
- 1 tsp baking soda
- 5 tbs cold butter
- 7/8 cup buttermilk (or plain yogurt works too; slightly different flavor though)
Mix dry ingredients together in a food processor. Cut butter into bits, and pulse until blended. If no fp available, pick up a bit of the dry ingredients, rub them with the butter between your fingers, and drop them in again. The butter should be thoroughly blended before proceeding.
Use a large spoon to stir in the yogurt or buttermilk, just until the mixture forms a ball. Turn the dough out onto a lightly floured surface and knead it ten times--no more. If it is very sticky, add a little flour, but very little; don't worry if it sticks a bit to your hands.
Roll the dough out into an 8 x 13" rectangle. Allow to rise for a few minutes; you can do this before starting the sauce. If you're very attentive, you can do it while sweating the onion, but if the phone rings or something while you're doing this, it might be problematic =)
