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Chicken with Spring Vegetables & Parmesan Biscuits

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Cooking Corner
Chicken with Spring Vegetables & Parmesan Biscuits


Servings: 4

Creamy gravy, succulent chicken, and flaky biscuits make for a comforting meal.

Filling Ingredients

  • 3 cups cooked chicken, diced (about 1-1/2 pounds boneless, skinless chicken breasts)
  • 6 oz sugar snap peas, trimmed (about 2 cups)
  • 4 oz asparagus, trimmed and cut into 1-inch pieces (about 1-1/4 cups)
  • 6 oz baby carrots (about 1-1/4 cups)
  • 4 scallions, chopped
  • 3 Tbs butter
  • 4 Tbs flour
  • 2 1/2 cups no-salt chicken broth
  • 1 tsp rosemary, chopped
  • 1/8 tsp salt
  • 1/8 tsp freshly ground pepper

Biscuit Ingredients

  • 5 Tbs butter, cut into pieces
  • 1 3/4 cups flour
  • 1 tsp rosemary, chopped
  • 1 Tbs baking powder
  • 1 tsp salt
  • 1/2 cup milk
  • 1/4 cup Parmesan cheese, finely grated
  • 2 Tbs Parmesan cheese, for sprinkling


  • Preheat oven to 450° F.
  • To make filling: Put the chicken into 8-inch square baking dish. Steam peas and asparagus together until al dente, about 2 minutes. Steam carrots for 3 minutes. Add peas, asparagus, carrots and scallions to baking dish, mix with chicken.
  • In medium saucepan over medium heat, melt butter. Whisk in flour until smooth. Reduce heat to low, gradually whisk in chicken broth. Stir in rosemary and bring sauce to simmer stirring constantly. Add salt and pepper and let cook for 1 minute. Pour sauce over chicken and vegetables. Set aside while making biscuits.
  • To make the biscuits: Butter bottom and sides of 8-inch square baking dish.
  • In large mixing bowl, whisk together flour, baking powder, salt, cheese and rosemary. Use your fingers to rub butter into flour, working quickly, until butter pieces are roughly the size of peas. Stir in milk quickly, until dough forms. Add up to 2 tablespoons of additional milk if dough seems dry.
  • Turn dough onto lightly floured surface and knead until smooth. Pat dough into 1/2-inch thickness. Cut dough into 9 squares (3 rows of 3). Arrange biscuits in buttered pan and sprinkle with 2 tablespoons cheese.
  • Bake dish of filling and dish of biscuits for 12 minutes, until the biscuits are puffed and just beginning to brown. Use spatula to transfer biscuits to other dish atop filling. Bake for additional 5 minutes, until biscuits are nicely browned.
Nutrition Facts
Calories 721
Calories from Fat 278 (39%)
% Daily Value*  
Total Fat 31g (48%)
Saturated Fat 18g (89%)
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 159mg (53%)
Sodium 1,334mg (56%)
Potassium 775mg (22%)
Total Carbohydrate 61g
Dietary Fiber 5g (20%)
Sugars 5g
Sugar Alcohols 0g
Protein 49g (97%)

*Percent Daily Values are based on a 2,000 calorie diet. Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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