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["Bake the chicken breast in a 350u00b0 oven for 15-20 minutes, then shred and place in the bottom of a 9"" baking dish. Once the chicken is out, turn the oven up to 450u00b0.", "", "While the chicken cooks, make a roux from the flour and butter in a heavy pot, then add the broth. Bring to a boil and add the potatoes, carrots, celery, green onions, and garlic. Cook for 5-10 minutes until the potatoes have softened. Strain the vegetables out and stir into the chicken. Return the broth to a full boil and reduce. When the sauce is thickened sufficiently, pour over the meat and vegetables.", "", "Prepare the biscuit dough as follows:", "Mix the dry ingredients together well (pulsing in a food processor does this very well and very quickly). Use a box grater to grate the frozen butter, yielding butter shavings. Put the butter into the flour mixture and toss to spread around and coat the butter with flour. Then use your fingertips to rub the butter and flour together until about half of the butter has disappeared into the flour. Put the bowl in the freezer.", "", "Mix the wet ingredients together and beat well. Bring the bowl of flour back and pour the liquid in. Use a rubber or silicon spatula to mix it all together. When you are done you will have a very wet, sticky dough that is closer to a batter than what you usually think of as biscuit dough.", "", "Spoon the dough into a layer on top of the meat and vegetables. (It is going to rise quite a bit, so don't make it too thick unless you want a LOT of bread with your meal. Use the leftover dough to make a crostata or just some extra biscuits for tomorrow's breakfast. Yum!) Bake for 15 minutes, then let cool before serving."]
