At our family gatherings, this salad is a perennial favorite!
| Prep Time: | 45 mins |
| Cook Time: | 25 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (10 ounce) can large refrigerated flaky biscuits
- 1 (3 pound) rotisserie-roasted chicken
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 cup shredded carrots
- 1 cup fresh mushrooms
- salt and ground black pepper to taste
- ½ red bell pepper, sliced into thin strips
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ½ cup white wine
- 4 cups chicken broth
- 1 cup heavy whipping cream
- ½ pound fresh asparagus, trimmed and cut into 1 inch pieces
- 1 cup frozen petite peas, thawed
- 1 tablespoon chopped fresh tarragon
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Place the biscuits 1 to 2 inches apart on an ungreased baking sheet.
- Bake in the preheated oven until the biscuits are golden brown, 13 to 17 minutes. Remove biscuits to cool, and set aside. Cut meat from the rotisserie chicken into bite-size pieces, and set aside.
- Heat the olive oil in a skillet over medium heat. Stir in the onion, carrots, mushrooms, salt, and black pepper. Cook and stir until the onion has softened, the carrots are tender, and the mushrooms have released their liquid, about 7 minutes. Stir in the red bell pepper and cook for 2 more minutes. Remove from heat and set aside.
- Melt the butter in a saucepan over medium heat. Whisk in the flour to form a thick paste. Continue cooking, whisking constantly, until the flour has lost its raw smell, about 5 minutes. Whisk in the white wine, increase the heat to medium-high, and simmer for 1 minute. Whisk in the chicken broth and whipping cream and bring the sauce to a boil. Reduce the heat, stir in the shredded chicken, and simmer for 7 minutes.
- Pour the chicken mixture into the skillet containing the vegetables and adjust the heat to medium. Add the asparagus and cook until the asparagus pieces are tender, about 4 minutes. Stir in the peas and tarragon and mix well.
- Place a split biscuit on each plate and pour the chicken mixture over the biscuits.
Nutrition Facts
| Calories | 766 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 182 mg |
| Dietary Fiber | 4 g |
| Protein | 43 g |
| Saturated Fat | 20 g |
| Sodium | 672 mg |
| Sugars | 8 g |
| Fat | 49 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe was very yummy and pretty quick and simple. I swapped out the canned biscuits with Chef John’s buttermilk biscuit recipe because we always enjoy those. I also thought the sauce was a bit thin, so I added more flour to it to thicken it a bit.
While I love tarragon I don’t think it worked in the recipe. And it would have been better to not use it.
This is very good! Thank you. The sauce was very thin so I needed to add flour. No amount is given for the salt and pepper. I found that I needed to add more of each in the end.
Lovely recipe and we all enjoyed it. I followed the recipe and my family loved the different textures with the soft biscuits, perfectly cooked vegetables and creamy sauce. This is a very hearty dish. I seasoned with salt and pepper through all the steps and used the full TBS of tarragon. The one comment that was consistent with everyone was that it was a little bland with the minimal seasonings and herbs. I have added this to our “Sunday Dinner” rotation and will tweak it a little with more seasonings. Thanks for sharing!