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Chicken & herb biscuits
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Total Time:
1 hour 30 minutes
Satisfying one-pot meal using leftover roast poultry and veggies.
Ingredients:
  • 2 sticks of celery
  • 1 onion
  • 350 g butternut squash
  • 3 carrots
  • olive oil
  • 1 fresh bay leaf
  • 1 litre organic chicken stock
  • 2 tablespoons plain flour
  • 700 g leftover cooked free-range chicken (a mixture of light and dark meat is best)
  • 1 sprig of fresh thyme
  • 1 sprig of fresh rosemary
  • 230 g plain flour plus extra for dusting
  • 1 tablespoon baking powder
  • 110 g unsalted butter
  • 240 ml single cream
Instructions:
  • - Finely chop herb leaves and mix with flour, baking powder, and 1½ teaspoons sea salt. Cut butter into chunks and blend into mixture until it forms pea-sized crumbs. Add cream, mix until sticky, then shape into a circle. Cut into rounds with a cutter. - Sauté celery and onion in oil until golden, then add carrots, squash, bay leaf, and chicken stock. Simmer until tender. - Preheat oven to 190ºC/gas 5. Whisk cold water with flour, add hot broth, then mix back into broth. Add shredded chicken, season, and simmer. - Pour mixture into baking dish, top with biscuits, and bake for 35-40 minutes until golden and bubbling. Serve hot.

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