Chicken, Sauerkraut, & Biscuit Cobbler
Ingredients
For the Chicken & Sauerkraut filling:
- 1/2 cup Bubbies Naturally-Fermented Sauerkraut
- 1 1/2 lbs. Chicken Breasts, boneless and skinless, cooked (about 4 cups)
- 1 cup Carrots, finely chopped
- 1 medium Sweet Onion, finely chopped
- 1 cup Mushrooms, chopped
- 1 tbsp. Extra Virgin Olive Oil
- 2-3 Garlic Cloves, minced
- 2 sprigs Rosemary, chopped
- 2 cups Whole Milk
- 1/3 cup Flour
For the Olive Oil Biscuits:
- 2 cups All Purpose Flour
- 1 1/4 cup Kefir, or Buttermilk
- 1/4 cup Extra Virgin Olive Oil
- 1 large Egg
- 3 tsp. Baking Powder
Instructions
- Preheat the oven to 400F.
- In a large pan over medium high heat, add the olive oil to heat up for 1 minute.
- Add in the onions, carrots, and garlic cloves to cook until fragrant and tender, about 2-3 minutes.
- Add in the sauerkraut, mushrooms and chopped (and cooked) chicken. Stir for 2-3 minutes, until mushrooms have shrunk in size.
- In the meantime, whisk together the flour, whole milk, and rosemary in separate bowl.
- Pour the milk mixture into the pan, then cook for 4-5 more minutes, or until thick and creamy. Season with salt and black pepper to taste.
- While the mixture is thickening, make the biscuits by whisking together the flour and baking powder.
- Add in the olive oil and use a fork to mix. Add in the kefir and egg to mix until well-combined.
- Transfer the chicken filling to a casserole dish, then drop 1/3 cup biscuit batter on top (1/2" apart).
- Bake on the middle rack for 20-25 minutes, or until biscuits are golden brown. Enjoy warm!
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