Costa Family Farm

Vermont Chicken ‘n Biscuits

Posted by Allison (Mommie)

 There are as many variations to this recipe as there are for canning pickles. Still, I made my first batch of these and we had a delicious feast. Twice!

 It’s Chicken “Pie” church supper time in VT, but we won’t be going this year. The price has long ago exceeded the value of the dinner, and I believe they should offer a Family Price instead of my paying more every year as my children age. So I won’t be supporting their efforts.

 Instead I was blessed to come across a recipe and try this on my own:

 Start with cooked chicken and 2 C. chicken broth

 Make a white cream sauce (margarine, flour, seasoning, milk) and add the 2C. broth. Season as desired (onion, garlic, etc.)  (*variation on method, below)

Place chicken in 9x13” or whatever size pan you are using and pour the gravy on.  

Place in a 450 degree oven.

Mix up a batch of your favorite biscuits. When the gravy in the oven pan is boiling, remove pan from oven and place biscuits on top of chicken with the sides gently touching.

 Return to oven and cook until biscuits are done.

If the biscuits are getting too brown before finishing cooking, cover them with aluminum foil, but remove it again a few minutes before you take everything out of the oven.

The reason for waiting for the gravy to boil: the bottoms of the biscuits get cooked faster that way.

 Serve with mashed potatoes, vegetable, cranberry sauce, homemade pickles if you’re inclined, and a pie for dessert. Your men will never forget this meal.

 Some people add vegetables right to the chicken & gravy pan. I’m sure it works fine. I’m told adding pan vegetables is not the Vermont way. I’ve also heard celery in there is delicious. So it’s up to you.

Now I can make this meal for my family whenever I want to. With the extra money, I’m going to buy Invitation to the Classics. I’ll still have enough left over for an ice cream.

 variation-

*My friend, a native Vermonter I must say, had a great idea for this. She puts the chicken in the crockpot on low overnight. Then she de-bones it in the morning and refrigerates the chicken separate from the broth. She also stirs up her broth into a gravy by just adding flour and seasonings while it’s hot in the crockpot in the morning, then refrigerates it until later use.