Chicken Biscuit Bake

This was originally a cook for 2 recipe. It works great for that. However, the picture down below is a family size. If you cook for 2, use an 8x8. If you cook for a family, use a 2 quart dish. (This is smaller than 9x13. However, if that's all you have, that will work too.) The ingredients are in the original form. But just know that I doubled everything. And know that I hate recipes like this, that say 1/2 cup cooked chicken. I always think, "Well, how much chicken do I thaw out?" So I just round up. For this recipe, I would use 1 chicken breast. (the 2 person version.) One great thing about this recipe is, you can easily put more in and it doesn't hurt the recipe one bit. I will use at least 2 chicken breasts, the whole bag of mixed veggies (otherwise I don't eat the leftovers), and as for the things that say "dash" I use 1/8 tsp. What's a dash, really? The biscuit can easily be made ahead of time and popped in the fridge. That might actually make it easier to roll out. I'll explain some of the challenges with the dough at the end of the post.

Biscuit:
½ cup plus 1 tbsp flour
½ tsp baking powder
dash salt
3 tbsp cold butter
2 tbsp beaten egg
¼ cup buttermilk

Filling:
2 tbsp butter
2 tbsp flour
1 cup milk
1 tbsp chicken bouillon granules
dash poultry seasoning
dash onion powder
½ cup cubed cooked chicken
½ cup frozen mixed vegetables
½ cup small curd cottage cheese

In a bowl, combine flour, baking powder and salt; cut in butter until mixture resembled coarse crumbs. Set aside 1 tsp beaten egg; stir remaining egg into buttermilk. Add to crumb mixture; stir until dough forms a ball. Turn onto a floured board; knead 10 times or until smooth. Divide dough in half. On a lightly floured surface, roll out one portion to fit the bottom of a greased 1 qt. baking dish. Place in dish.

In a small saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add the milk, bouillon, poultry seasoning and onion powder. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the chicken, vegetables and cottage cheese. Pour into baking dish. Roll out the remaining dough to fit the top of the dish; place over filling. Brush with reserved egg. Bake at 350 for 30-35 minutes or until crust is golden brown.

You may wonder why my topping is all gimpy looking. (and it's not pretty looking either because I forgot to brush the top with the leftover egg wash) Well, this biscuit is really soft and stretchy as a dough. It is really hard to roll out a piece to fit a 2 quart pan. For the bottom biscuit, I put half the dough in the pan and stretch it out inside the pan. Then for the top, I do it in to pieces. However, if it were refrigerated, it might be stiff enough to do in one piece. It's kind of a tough dough to work with, but most definitely worth it. It's so yummy! This is a highly recommended Julie recipe. When I first found it I made it like once a week. I love this recipe. And I put it under kid friendly because despite the veggies in it, Joseph has always eaten it without any trouble. It's just a really great flavor. As long as they don't freak out about the vegetables they can see, and just eat it, I'm sure they'll like how it tastes.