Chicken and Cheese Biscuits

Ingredients

Biscuits

• 1 1/3 cup all-purpose flour
• 2/3 tbsp. baking powder
• 1/4 tbsp. salt
• 4 tbsp. unsalted butter, melted
• 3/4 cup cold chicken broth
• 1 cup (4 oz.) Gruyere or cheddar cheese, shredded
• herbs and pepper, to taste.

Chicken Mixture

• 1 pound leeks-white and light green parts only. Halved lengthwise, sliced thin, and washed thoroughly.
• 3 tbsp. oil
• 1/4 cup all-purpose flour
• 3 garlic cloves, minced
• 2 1/4 cups chicken broth
• 1 cup heavy cream or fat-free evaporated milk
• 3 1/2 cups shredded chicken (rotisserie or using the method here)
• 1 cup frozen peas or corn, thawed
• Salt and pepper

Directions

Biscuits

1. Place oven rack in the center of the oven. Preheat to 450 degrees. Line baking sheet with parchment paper.
2. Stir flour, baking powder, and salt together.
3. In measuring cup mix melted butter with cold chicken broth. This will make the butter form little semi-solid globules.
4. Stir butter/broth, cheese, and any herbs/pepper you wish with the dry ingredients.
5. Form 12 even mounds of dough (I came out with 9, I should've made them smaller) and plop them onto the baking sheet.
6. Bake until puffed and just lightly browned on the bottoms, about 10 minutes.
7. Set aside

Chicken

1. Combine leeks and oil in a 12 in. skillet over medium-high heat until softened and lightly browned (about 5 minutes).
2. Stir in flour and garlic and cook about 1 minute, until lightly browning.
3. Gradually whisk in broth and cream/milk, making sure to scrape any bits off bottom and smooth out lumps. Simmer until thickened (5 minutes or so).
4. Stir in shredded chicken and peas/corn. Turn off the heat and season with salt and pepper to taste.
5. Grease 9 x 13 baking pan and transfer chicken mixture into the dish.
6. Place biscuits on top.
7. Bake at 450 degrees until filling is bubbly and biscuits are brown, for 10-13 minutes.
8. Cool slightly and s