Comfort Food Classics: Creamy Chicken & Biscuit Dumplings {#SundaySupper}

My mom didn't cook much when I was growing up.  When she did, it was usually outside on the grill.  But every once and a while she'd surprise me with what to this day remains to be my all-time favorite dish ever...Chicken & Dumplings.  Whenever I saw my mom take out a can of Cream of Chicken soup and the box of Bisquick, I knew I was in for a treat.

When I grew up and got married, I continued to make Chicken & Dumplings the same way my mom did.  But then we moved to Mexico.  No canned cream of chicken soup to be found here.  And no Bisquick either.  So, I was forced to learn to make Chicken & Dumplings from scratch.  This was before there was internet access in our small town.  And without the help of a cookbook.  Remember, I gave away all of my cookbooks before we moved down here.

The most important part of any Chicken & Dumplings recipe is of course the actual dumplings.  There are two kinds of dumplings that can be used for Chicken & Dumplings: fluffy biscuit dumplings that puff up once they hit the broth, and the flatter noodle-like dumplings that are rolled out with a rolling pin before adding them to the hot broth.  Both are quite delicious, but I'm partial to the biscuit dumplings, because that's the kind my mom made.

Before I share the recipe, there are a few things I need to point out.  The first thing you might notice is the celery.  It's on the ingredient list and in the directions, but you won't see it in the bowl.  For some strange reason, my Hubby and kiddies do NOT like celery at all!  I love the stuff and use it anyway, because it's what gives the broth it's great flavor.  I cut the celery ribs in half, which makes it easier to fish them out of the broth before serving.  (I remove the onion too!)  But if you love celery, you can thinly slice it or chop it.

Another little thing I do differently from the more traditional Chicken & Dumpling recipes is that I don't use canned cream soup, nor do I use a roux to thicken my broth.  My secret to a silky smooth and creamy chicken broth is Mexican crema!  If you can't find Mexican crema at your local grocery store, you can substitute sour cream or heavy cream.

I've told you mine, now tell me yours.  What is your favorite Comfort Food?

Creamy Chicken & Biscuit Dumplings 

Ingredients:

• 2 pounds boneless, skinless chicken breasts, cut in bite-size pieces
• 5 to 6 medium carrots, peeled and sliced in 1/4-in diagonal pieces
• 2 ribs celery, cut in half or thinly sliced
• 1 medium onion, cut in half
• 6 to 8 cups water 
• 3/4 cup Mexican crema (or sour cream) 

For the Dumplings: 

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup butter
• 3/4 cup milk

Directions:

1. In a large (4 to 6-quart) stockpot, combine the chicken, carrots, celery, and onion with 6 to 8 cups of water, depending on how much broth you want/like.  Season with salt and pepper.  Cover stockpot and bring to a boil over high heat.  Reduce heat to medium-low and let chicken soup simmer for 45 to 60 minutes, until the chicken is fully cooked and the carrots are tender.
2. While the chicken is cooking, combine the flour, baking powder and salt in a large mixing bowl; set aside.
3. Once the chicken is fully cooked, stir the Mexican crema into the broth. (Important note: If you have picky eaters like I do, remove the celery and onion BEFORE adding the Mexican crema.)  
4. Finish making the dumplings, by mixing the butter into the flour mixture using a potato masher or a fork, until no large pieces of butter are visible.  Add the milk to the flour mixture and stir to combine.  Drop rounded tablespoonfuls of the dumpling dough into the hot broth.  DO NOT STIR!  Let the dumplings cook uncovered for about 10 minutes, then cover and cook for an additional 10 minutes.  Ladle into bowls.  Enjoy!!!

For more Comfort Food recipes, be sure to check out what my #SundaySupper friends are serving up in their kitchens!

#SundaySupper Comfort Food |Soups

• Cream of Broccoli Cheese Soup by Damn Delicious
• Loaded Baked Potato Soup by Supper for a Steal
• Kalbi Tang or Korean Short Rib Soup by Kimchi MOM
• Korean mandoo (dumpling) soup by Crispy Bits & Burnt Ends
• Chicken Noodle Soup by My Catholic Kitchen
• Thai’d up chicken noodle soup by I Run For Wine
• Ditalini Italian Soup by Mangiamo!
• Spicy Black Bean Soup by Mama’s Blissful Bites
• Chicken Chowder by Pippis in the Kitchen Again

#SundaySupper Comfort Food  | Main Dish

• Sausage Gravy and Biscuits by Big Bears Wife
• Comforting Down-Home Shrimp and Grits by The Weekend Gourmet
• Pumpkin Alfredo Tortellini Bake by The Meltaways
• Old Fashioned Mac and Cheese by Flour on My Face
• Lasagna Roll Ups by Cindy’s Recipes and Writings
• Green Plantain Hash by Basic n Delicious
• Venison Chili by The Messy Baker Blog
• Spinach and Ricotta Stuffed Pasta Shells by That Skinny Chick can Bake
• Winter Chicken Stew by Mrs. Mama Hen
• Quinoa, Spinach, and Kale Lasagna by Hezzi-D’s Books and Cooks
• Baked Oysters and Apples by Pescetarian Journal
• Individual Chicken Pot Pies by Noshing With The Nolands
• Kaesespaetzle {Baked Cheese Spaetzle} by Galactosemia in PDX
• Jalapeno and Bacon Mac N’ Cheese by Dinners, Dishes and Desserts
• Quiche aux Champignons {Mushroom Quiche} by An Appealing Plan
• Mini Mac n Cheese Cups with Pork Shoulder Ragù by Hip Foodie Mom
• Chicken a la King by Girlichef
• Creamy Chicken & Dumplings by La Cocina de Leslie
• Spaghetti Squash Gratins by She likes ruffles, he likes truffles
• Creamy Chicken Enchiladas by Home Cooking Memories
• Savory Slow-Cooked Pork Stew by Daddy Knows Less
• Chicken Roasted with White Wine and Garlic by Webicurean
• Shepherd’s Pie by Small Wallet Big Appetite
• One Skillet Pumpkin Lasagna by The Realistic Nutritionist
• Chicken “Pot Pie” by Diabetic Foodie
• Gluten Free Cornish Pasty by Maroc Mama
• Warm Oven Baked Samosas Stuffed With Sweet Potato & Peas by Sue’s Nutrition Buzz
• Caramelized Onion-Challah Stuffing Muffins by Comfy Cuisine
• Comforting Mashed Potatoes by Momma’s Meals
• Chunky Chili Beans by Mama Mommy Mom
• Rustic Cauliflower and Tomato Gratin by The Wimpy Vegetarian 
• Feijoada Portuguese Bean Stew by Family Foodie

#SundaySupper Comfort Food | Desserts

• Biscuits and Chocolate Gravy by Juanita’s Cocina
• Chocolate Fudge Brownie Ice Cream by Cravings of a Lunatic
• Sour Cream Pound Cake by Mom’s Test Kitchen
• Chocolate Layer Cake by Magnolia Days
• Cinnamon Rice Pudding by Vintage Kitchen Notes
• Smores Hot Cocoa by Chocolate Moosey
• Sweet Red Bean Pie by What Smells So Good
• Pistachio Cake Cookies by The Cookie A Day Challenge
• Gluten Free Pumpkin Cheesecake by No One Likes Crumbly Cookies
• Dark Chocolate Caramel Brownies by Daily Dish Recipes
• Nutella Shortbread Bars by Baker Street

Pairing Wine with Sunday Supper Comfort Food Favorites! by ENOFYLZ Wine Blog 

Don't forget to join us tonight at 7pm (Eastern) for our weekly #SundaySupper Twitter chat.  This week, we have a very special guest: Lee Woodruff, CBS This Morning contributor and  founder of ReMIND.org.   If you join us, you could win one of five copies of Lee Woodruff's book, Those We Love Most.

Apple-Cinnamon Arroz con Leche

The other day, I found myself craving something warm and cinnamon-y.  It wasn't a craving for a specific dessert.  All I knew was that I wanted something that tasted like fall.  I'm not sure if everyone is aware of this little known fact, but fall tastes like cinnamon.  It also tastes like apples and pumpkins and brown sugar.  It was then that I realized that I hadn't even had a chance to cook with this month's ingredient for the Food of the Month Club...Apples.  (Sigh!)  Apples would fit in very nicely with what I was craving.  I just needed to decide what to make.

Just then, my youngest son Jack, ran inside to get a sweater.  You know it's chilly outside if a 7 year old little boy takes time out from riding his bike to get a sweater.  As Jack ran back outside, I knew exactly what to make...Apple-Cinnamon Arroz con Leche!  Arroz con Leche is Jack's favorite dessert.  It was just what the kiddies would need to help warm them up, once they were done playing outside.  And with the addition of apples and extra cinnamon, it was sure to satisfy my craving.

Let me tell you... The Apple-Cinnamon Arroz con Leche did not disappoint!  It was warm and creamy and cinnamon-y all at the same time.  And with the soft little pieces of tart Granny Smith apples...  (Sigh!)  It tasted just like fall!

What are you craving this fall?

Apple-Cinnamon Arroz con Leche
(Rice Pudding)

Ingredients:

• 3 to 4 Granny Smith apples, peeled, cored, and finely chopped
• 1 cup long or short-grain rice (I used long-grain) 
• 1/4 teaspoon salt
• 1 3-inch cinnamon stick 
• 3-1/2 cups water
• 2 cups milk
• 1 (12 oz.) can evaporated milk
• 1 (14 oz.) can sweetened condensed milk
• 1 tablespoon ground cinnamon

Directions: 

In medium 2 to 3-quart saucepan, bring rice, chopped apple, cinnamon stick, salt and water to a boil over medium-high heat. Cover saucepan and reduce heat to low. Let simmer until all of the liquid has been absorbed and the rice is fluffy, about 15 minutes.

Gently stir in the milk, evaporated milk, sweetened condensed milk, and ground cinnamon. Cover saucepan and let simmer over low heat, stirring occasionally to prevent the rice from sticking or flowing over,  for about 20 minutes or until the Arroz con Leche is nice and creamy. Let cool slightly.  Serve warm.  Enjoy!!! 

*You can also let the Arroz con Leche cool to room temperature, then refrigerate for a couple of hours or overnight, to serve the rice pudding cold.  I LOVE cold Arroz con Leche for breakfast!  




Sharing this recipe with FOTMC (Food of the Month Club)

Atole de Camote {Sweet Potato Atole} #SundaySupper

'Tis the season, my friends!  It's Fall!  'Tis the season of crisp cool mornings and chilly afternoons.  'Tis the season of sweaters and scarves.  And 'tis the season of steaming mugs of beverages that make you feel all warm and toasty from head to toe.  Or as my kiddies like to call it, 'tis the season of Atole!  Nothing says fall to me like a big cup of creamy atole.  Especially Atole de Camote (Sweet Potato Atole) sweetened with piloncillo.  (Sigh!) 

I stumbled upon my recipe for Atole de Camote quite by accident a couple of years ago.  I was craving my Pumpkin Pie Atole, but all I had on hand that was even close to pumpkin were some leftover Camotes Enmielados (Mexican candied sweet potatoes).  So, I improvised.

Most atoles are thickend with cornstarch, but like my Pumpkin Pie Atole, the sweet potato alone was enough to thicken the atole.  But still I longed for something a little richer.  So, I added a little cornstarch.  But it still wasn't quite right.  So, I decided to thicken my Atole de Camote with a little masa harina (the ground corn flour used to make corn tortillas and tamales) instead.  Now it was absolutely perfect.  The texture reminds me of Champurrado, a thick Mexican chocolate atole.  And the flavor is amazing!  The combination of sweet potatoes and piloncillo tastes like fall, Thanksgiving, and Christmas all rolled into one.

Atole de Camote
(Sweet Potato Atole)

Ingredients:

• 5 cups milk 
• 2 cups cooked sweet potatoes, mashed
• 1 cup Piloncillo or light brown sugar
• 1/3 cup masa harina (I use Maseca) 

Directions:

1. Puree 4 cups of the milk with the sweet potato puree in a blender until smooth.  If you're blender cup is too small, you can blend it in batches.  
2. Pour the milk and sweet potato mixture into a 2-quart saucepan.  Stir in the chopped piloncillo and cook over medium heat until warm and the piloncillo has completely melted.  (Important note:  Whenever working with piloncillo, DO NOT place piloncillo cones in a blender or food processor!  Unless you want to buy a new one.   I find it's easier to just chop/shave the piloncillo cones with a sharp kitchen knife.)   
3. Puree the remaining cup of milk with the masa harina in a blender until smooth. Pour into the sweet potato atole.  Continue to heat until very warm and the atole has thickened slightly.  If you prefer a thinner atole, you can omit this step. 
4. Ladle into mugs.  Enjoy!!!

It's an All Things Orange party this week for #SundaySupper, so be sure to check out all the orange-hued goodies everyone made.

Sunrise  (Breakfast and Brunch)

Paula from Vintage Kitchen Notes is bringing her Orange Ricotta Pancakes

Erin from Dinners Dishes and Desserts is baking up some Pumpkin Chocolate Chip Muffins

Heather from Girlichef is bringing Pumpkin Doughnuts with Spiced Buttermilk Glaze

Nicole from Daily Dish Recipes is making Pumpkin Donut Puffs

Patti from Comfy Cuisine is bringing  Classic Orange Marmalade

Sunithi from Sue’s Nutrition Buzz is making Spiced Pumpkin Ricotta Muffins with Craisins and Walnuts

Wendy from The Weekend Gourmet is cooking up some Pumpkin Maple Oatmeal

Jamie from Mama Mommy Mom is bringing Butternut Squash Butter

Chelsea from Chelsea’s Culinary Indulgence is bringing Pumpkin Spiced Donuts with Chai Icing

High Noon (Soups, Salads and Sandwiches)

Renee from Magnolia Days is serving up some Butternut Squash Soup

Beate from Galactopdx is bringing her Carrot Ginger Soup

Jen from Juanita’s Cocina is making some Curried Sweet Potato Salad With Cranberries and Pecans

Megan from I Run For Wine is making Skinny Roasted Butternut Squash and Italian Sausage Soup

Sarah from What Smells So Good is filling our bowls with some Spicy Sweet Potato and Coconut Soup

Alice from Hip Foodie Mom is coming with her Roasted Carrot and Red Quinoa Salad

Susan from The Wimpy Vegetarian is making Cider – Spiced Sweet Potato Soup

Tora from Tora’s Real Food is bringing Butternut Squash and Tomato Soup

Melanie from From Fast Food to Fresh Food is making Monty’s Pumpkin Soup

Lyn from The Lovely Pantry is bringing Roasted Pumpkin & Coconut Soup

Kim from Cravings of a Lunatic is whipping up some Mandarin Chicken Salad

Sunset (Dinner and Main Dishes)

Sarah from Crispy Bits & Burnt Ends is offering up some Pumpkin Ravioli

Shelia from Pippis In The Kitchen Again is serving her Roasted Squash and Ricotta with Honey

Pam from The Meltaways is making Spooky Stuffed Peppers

Patsy from Famfriendsfood is bringing her Carrot Souffle

Laura from Small Wallet Big Appetite is bringing Chicken and Sweet Potato Fritters

Mehereen from Chattering Kitchen is making Sichuan Orange Glazed Chicken with Toasted Sesame Seeds

Tammi from Momma’s Meals is making Hearty Pork Stew

Kristin from Kwistin’s Favorites is making Orange Chicken

Soni from Soni’s Food For Thought is cooking up some Rigatoni with Pumpkin Ricotta Sauce

Shelby from Diabetic Foodie is cooking up some Moroccan Vegetable Stew

Dara from Generation Y Foodie is bringing Butternut Squash Mac and Cheese

Brandie from Home Cooking Memories is sharing a DIY Baked Sweet Potato Bar

Amber from Mama’s Blissful Bites  is bringing Rice and Fig Stuffed Mini Pumpkins

By The Bonfire (Sweets, Snacks and Sips)

Carla from Chocolate Moosey is making Pumpkin Tiramisu with Pumpkin Butter Caramel Sauce

Heather from Hezzi D’s Books and Cooks is offering up some Pumpkin Cake Truffles

Shelia from Cooking Underwriter is bringing Sweet Potato Bacon Beet Salsa

Anne from Webicurean  is making some Drunken Pumpkin Bread

Karen from In The Kitchen With KP is making Oven Baked Sweet Potato Chips

Leslie from La Cocina De Leslie is making Sweet Potato Atole

Seet Fei from My Trials in The Kitchen is bringing Sweet Potatoes Mini Balls

Tara from Noshing With The Nolands is bringing Oranges En Suprise

Susan from The Girl in The Red Kitchen is making Pumpkin Chocolate Chip Scone with Pumpkin Glaze

Conni from Mrs. Mama Hen is making Orange Glazed Poundcake

Isabel from Family Foodie is baking up Moist Pumpkin Bread

Cindy from Cindy’s Recipes and Writings is baking up a Vegan Pumpkin Orange Cake

Brenda from Meal Planning Magic is whipping up some Creamy Pumpkin Dip

Laura from Family Spice is making some Unprocessed and Gluten Free Pumpkin Bread

Kathya from Basic and Delicious is baking up Butternut Squash and Carrot Bread

Liz from That Skinny Chick Can Bake is serving up Pumpkin Roll with Cream Cheese Filling

Stephanie from The Cookie A Day Challenge is whipping up some Pumpkin Ice Cream Sandwiches

Katie from She Like Ruffles, He Likes Truffles is bringing Pumpkin Harvest Cookies

Nancy from Gotta Get Baked is baking up some Orange Macadamia Dark Chocolate Cookies

Angie from Big Bear’s Wife  is bringing Orange Soda Pumpkin Patch Cupcakes

Katy from Happy Baking Days is bringing Carrot Cake with Orange Glaze

Sandra from Midlife Road Trip is bringing Orange ya glad it’s fall! Hungarian Apricot/Walnut pastries

Join us tonight at 7:00 pm(Eastern) for our weekly #SundaySupper live chat on Twitter, where we’ll talk about our favorite recipes featuring our favorite fall color.  All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat.  We’d also love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.

Pozolillo Mio {Red Chicken and Fresh Corn Pozole}

Someone once said that "food is the most primitive form of comfort".  I don't remember who said it or if those are even the exact words, but I do agree with it whole-heartedly.  Food has the ability to comfort us and make us feel better, like a bowl of Caldo de Pollo (Chicken Soup), when you're feeling sick.  A big bowl of creamy Macaroni and Cheese when you're feeling a little homesick.  Or a couple of scoops of ice cream, after you've fallen and scraped your knee.  Food soothes our souls like a warm embrace.

And that's exactly what we've needed to help us get through the last couple of weeks.  For those of you that don't know, my beloved mother-in-law passed away last week.  Her sudden passing has been devastating to us all.  And while nothing can take away the pain of our loss,  we can find comfort in the dishes she used to prepare for us, like her Pozole and Tostadas de Lomo, and the treasured memories they evoke.

As much as I longed for a bowl of my suegra's Pozole, I wasn't up for the time-consuming work of soaking the dried corn and rinsing it, then cooking it again waiting for it to soften.  And I didn't want to cheat by using canned hominy, like I usually do.  So, I settled for something a little easier, but just as warm and inviting...Pozolillo Rojo.  Pozolillo has all the same great flavor of regular Pozole, but it's made with chicken and fresh corn, and takes a lot less time to prepare. Like Pozole, Pozolillo Rojo is flavored with dried ancho chilies and garlic, but there is also a green version called Pozolillo Verde, made with roasted poblano peppers.  I'll share that recipe with you next week.  

Pozolillo Rojo
(Red Chicken and Fresh Corn Pozole)

Ingredients:

• 2 pounds bonesless, skinless chicken breasts, cut in bite-size pieces
• 3 cups fresh corn kernels (I used maiz negro -a reddish-purple corn- but any color corn will do)
• 3 dried ancho chilies 
• 2 cloves garlic

Garnishes:

• Shredded cabbage
• Chopped red onion
• Thinly sliced radishes
• Lime wedges
• Tostadas

Directions:
Fill a 3-quart pot with 8 to 10 cups of water, depending on how much broth you want.  Add the chicken, corn kernels and one clove of garlic; season with salt.  Cover pot and bring soup to a boil over high heat.  Reduce heat to medium-low and let simmer for  about 45 minutes.

While the soup is chicken and corn kernels are cooking, bring the dried ancho chilies to a boil in 2 cups of water in a small saucepan.  Remove from heat and let cool slightly, until the chilies are very soft.  Remove the stems and seeds from the chilies.  Puree the chilies, their cooking water, and the remaining garlic clove in a blender until smooth.

Strain the puree into the soup, stirring gently until well combined; season with more salt if necessary.  Let the Pozolillo simmer for another hour.  To serve, ladle Pozolillo into bowls.

Top with shredded cabbage, chopped onion, sliced radishes, and a squeeze of fresh lime juice.  Serve with tostadas.  Enjoy!!! 

In loving memory of my mother-in-law, Doña Esperanza.

January 14, 1947 - September 25, 2012
Descanse en Paz

Biscuit-Topped Poblano Chicken Pot Pie

Over the years, I've written about the people who've had the greatest influence on my cooking:  my Mexican grandparents, my mother, my Southern belle great-grandmother, a couple of aunts, and my suegra (mother-in-law).   But there is one person I haven't mentioned yet...my dad.

I lived with my dad (in Texas) for maybe a year when I was in the 4th or 5th grade.  I don't remember him ever really cooking, but we did eat dinner together each night, sitting in front of the TV, watching The Dukes of Hazard or some other 80's TV show.  Back then, my dad's idea of a home cooked meal consisted mostly of frozen TV dinners in aluminum trays.  This was before the microwave oven became a must-have household appliance.

My favorite of all the frozen dinners was Chicken Pot Pie.  Something about the creamy sauce and little pieces of chicken and cut-up veggies surrounded by the golden, flaky crust had me mesmerized.  The turkey and beef pot pies were good too, but the chicken was by far the best.

When I was little older and living with my grandparents, I'd buy a frozen chicken pot pie every once in a while for those moments I was feeling nostalgic or missing my dad.  But the new and improved microwaveable pot pies weren't as good as the ones my dad used to "make".  

When Hubby and I got married, I tried my hand at making one from scratch.  The end result was quite delicious, but Hubby wasn't (and still isn't) really big on savory foods that resembled sweet treats, like pies and empananadas.  So, over the years, my homemade Chicken Pot Pie has evolved.  The filling is one of my favorite flavor combinations ever: chicken, roasted poblano peppers, and golden corn kernels.    And the pie crust has been replaced with a buttery biscuit topping.  My Poblano Chicken Pot Pie is creamy and delicious with just a hint of spice, and so comforting, every time I make it, I am reminded of the short time I got to spend with my dad and our nightly frozen TV dinners.

Poblano Chicken Pot Pie

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and cut in cubes
• 2 large poblano peppers, roasted, peeled, and chopped
• 1 small can corn kernels 
• 1/2 medium onion, finely chopped
• 2 tablespoons fresh cilantro, finely chopped
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup milk

For the biscuit topping:

• 2 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 6 tablespoons butter, chilled
• 3/4 cups of milk

Directions:
If  you haven't already done so, cook/boil the whole chicken breasts.  I like to cook mine with a clove of garlic, 1/2 an onion, a sprig of cilantro, salt and pepper.  Shred or chop the cooked chicken breasts into bite-size pieces.  While the chicken is cooking, roast the poblano peppers over an open flame, or toast on a skillet or comal over high heat, for a few minutes on each side, until most of the skin has charred.  Place in a plastic bag and let sit for about 10 minutes.  (This allows the poblanos to sweat, making it them much easier to peel.)  Remove the charred skin, seeds and stems from the poblano peppers; chop or slice the poblano peppers.

In a 2 to 3-quart casserole or baking dish, combine the cooked chicken breasts, chopped poblano peppers, corn kernels, onion and cilantro.  Season with salt and pepper.

Prepare the sauce by melting the butter in a medium saucepan over medium-low heat.  Using a wire whisk, stir in the flour until it forms a paste.  Slowly pour in the milk and chicken broth, whisking constantly to avoid clumps from forming.  Let sauce simmer, stirring occasionally, until it thickens.  Season with salt and pepper.  Pour the sauce over the chicken and vegetables.  Stir gently to combine.

Prepare the biscuit topping by combining the flour, baking powder, salt and pepper.  Using a potato masher, add the butter until the mixture resembles fine crumbs.  Stir in the milk until the dough comes together.  

Spoon biscuit dough on top of the chicken and vegetables.

To prevent spills, place the casserole dish on top of a cookie sheet.  Bake in a preheated oven at 350F until the biscuit topping turns golden brown (about 30 minutes).   

Enjoy!!!