4 lbs boneless skinless chicken breast
I put this in my InstantPot with some water and season salt and cooked on pressure for 25 mins.
- 6 large carrots
- 4 celery stalks
- 1 or 2 onions
- sage, parsley, salt, pepper, thyme (just sprinkle with your soul)
In a very large cast iron skillet, add the fat of your choice (tallow, ghee, butter, oil) and sauté the veggies until they are soft
- Add 1 stick of butter to the skillet and melt.
- Add 1 c. flour to make a roux (stir in the flour and stir around for about a minute)
- Add 3 c. chicken broth and 1 c. milk to the floury veggies and let simmer until its thickened.
(I LOVE the Mrs. Miller's Soup Base at Northwoods to create my broth from water and this powdered base -- such a delicious flavor)
- While the mixture is thickening, shred your chicken in a bowl and add it to the mixture
(at this point, my skillet was nearly overflowing -- if I'm not cooking like this, I am doing something wrong -- this is my toxic trait)
Mix Up the Buttermilk Biscuit Dough:
- 2 1/2 c flour
- 2 T baking powder
- 1 t salt
- 2 t honey
- 1 stick of cold butter, cut into cubes
- 1 c. + 3 T buttermilk
Mix the flour, baking powder, and salt.
Cut in the cold butter until coarse crumbs form
Make a well and pour in the honey and buttermilk and stir to make a dough
I just grabbed globs of dough and randomly placed them on top of the hot mixture until nearly the whole top was covered in biscuit dough.
Bake at 425 degrees for 12-15 mins