Chicken, Sauerkraut, & Biscuit Cobbler

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

1. Preheat the oven to 400F.
2. In a large pan over medium high heat, add the olive oil to heat up for 1 minute.
3. Add in the onions, carrots, and garlic cloves to cook until fragrant and tender, about 2-3 minutes.
4. Add in the sauerkraut, mushrooms and chopped (and cooked) chicken. Stir for 2-3 minutes, until mushrooms have shrunk in size.
5. In the meantime, whisk together the flour, whole milk, and rosemary in separate bowl.
6. 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.
7. While the mixture is thickening, make the biscuits by whisking together the flour and baking powder.
8. Add in the olive oil and use a fork to mix. Add in the kefir and egg to mix until well-combined.
9. Transfer the chicken filling to a casserole dish, then drop 1/3 cup biscuit batter on top (1/2" apart).
10. Bake on the middle rack for 20-25 minutes, or until biscuits are golden brown. Enjoy warm!