-
1
1.
-
2
Preheat oven to 375 F. Prepare a large bowl of ice water and set aside.
-
3
2.
-
4
Put a large pot of water on to boil.
-
5
When it comes to a boil add some salt to the water, toss in the carrots and cook for about 1 minute, then add the broccoli and cook everything for another 1 minute.
-
6
Remove the veggies from the boiling water and plunge them in the bowl of ice water.
-
7
This shocks them to keep the bright color of the veggies.
-
8
If you dont mind the veggies not being bright in color, then skip the shocking and just remove them from the pot to a bowl.
-
9
3.
-
10
Heat 1 tablespoon of olive oil in a skillet over medium high heat, add the mushrooms cook and stir occasionally.
-
11
When the mushrooms are a golden color add another 1 tablespoon of olive oil, the shallots, garlic, herbes de Provence (or Italian seasoning) and a pinch each of salt and pepper.
-
12
Cook while stirring frequently until the shallots are translucent.
-
13
4.
-
14
In a large bowl add the drained, blanched carrots and broccoli along with the cooked mushrooms mixture and the cooked chicken.
-
15
Set to the side.
-
16
5.
-
17
In the same skillet that the mushrooms cooked in; melt the butter over medium heat.
-
18
Then stir in the flour and cook for about 2 minutes.
-
19
Stir in the cream cheese.
-
20
Once the cream cheese is smooth, whisk in the chicken (or vegetable) stock, Worcestershire sauce, nutmeg, and salt and pepper to taste.
-
21
Bring to a low boil.
-
22
Once the liquid comes to a boil, cook for 3 to 5 more minutes whisking frequently, until the sauce is slightly thickened.
-
23
The sauce will thicken more as the casserole bakes.
-
24
Add the sauce to the bowl with the veggies and chicken; gently stir to mix with a spoon.
-
25
6.
-
26
Pour the filling into a baking dish (mine measures 11 x 8 x 2 inches).
-
27
Nestle 6 of the biscuits into the casserole so that they are submerged about half way.
-
28
Brush the tops of the biscuits with the remaining 1/2 tablespoon olive oil, 1/4 teaspoon herbes de Provence and sprinkle with just a little salt and pepper.
-
29
Tent a piece of aluminum foil over the dish so that it doesnt touch the tops of the biscuits, and bake for 15 minutes.
-
30
Remove the foil and bake for another 12 to 15 minutes or until the tops of the biscuits are golden and they are cooked through.
-
31
You can tell the biscuits are cooked through by lifting one to peek at the bottom.
-
32
If it looks like raw dough its not done, if it looks more bread like its done.
-
33
Notes: You may substitute frozen broccoli and carrots for fresh; but dont cook them just thaw them by adding them to a strainer, and running cold water over them.
-
34
This dish can be made vegetarian by omitting the chicken and increasing the amount of vegetables; and of course by using vegetable stock.
