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1
In a large pot filled with water and the garlic cloves, poach the chicken thighs until cooked through.
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2
Drain and set aside to cool before chopping into small pieces.
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3
In another large pot, bring two cups of the chicken stock to a boil.
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4
Add the carrots, celery and potatoes and simmer for about 15 minutes, or until veggies are done.
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5
Remove veggies with a slotted spoon and reserve stock.
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6
Combine chicken and veggies and set aside.
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7
In a Dutch oven, melt the butter.
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8
Add the onions and the mushrooms and saute for about seven minutes, or until both onions and mushrooms are soft.
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9
Add the flour and stir to make a roux.
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10
Keep cooking for about five minutes, making sure to scrape the flour from the bottom of the pot so it doesnt burn.
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11
Now, slowly pour in the remaining stock, whisking as you pour.
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12
Crank up the heat to high and whisk your heart out for about five minutes as the sauce thickens and boils.
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13
Add the thyme, parsley, white pepper, salt and nutmeg and stir.
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14
Pour the sauce over the chicken and veggies (in a Dutch oven or casserole dish) and set aside while you make the biscuits.
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15
You could also make the sauce earlier in the day and stick it in the fridge until later....just be sure to make the biscuits right before you serve it!
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16
First of all, when you make biscuits you really need COLD fat.
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17
I always, always, always freeze my butter and shortening when I know Im making biscuits.
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18
The colder the fat, the flakier the biscuits.
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19
Its just how it works.
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20
I dont write the rules, I just follow them when biscuits are on the line.
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21
Now, preheat the oven to 450F.
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22
In a large bowl, combine the flour, baking powder, baking soda and salt.
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23
Cut in butter and shortening and use your fingers to mix until the mixture resembles cornmeal.
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24
Stir in the cheese.
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25
Break the egg into a measuring cup and add the buttermilk to the egg.
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26
Whisk and then pour the mixture into the flour mixture and mix so that you have a relatively smooth ball of dough.
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27
On a floured surface, knead the dough four times (FOUR TIMES) and then roll out to 1/2 inch thick.
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28
Cut rounds with a water glass or cup (or biscuit cutter if youre fancy...Im not).
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29
Place biscuit rounds on top of the filling and brush the tops of the biscuits with egg wash (just one yolk mixed with a little warm waterthis gives the biscuits shine) and prick with a fork.
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30
Bake for about 20 minutes, or until the biscuits are golden and the chicken mixture is bubbling.
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31
Serve hot.
