A creamy chicken and mushroom bake topped with soft savory dumpling-style biscuits.
230 gChicken breasts
0.75 cupMilk
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35 gButter
180 gMushrooms
100 gLeek
3 gThyme
0.75 cupChicken Broth
0.5 cupFlour
5 gBaking Powder
To tasteSalt
To tasteBlack Pepper
Preheat the oven to 200°C / 400°F.
Cook Chicken breasts, Mushrooms, Leek, Butter, Thyme, Salt, and Black Pepper for 8 minutes.
Stir in 25 g Flour and Chicken Broth, then simmer for 4 minutes.
Mix remaining Flour with Baking Powder and Milk, spoon over the filling, and bake at 200°C / 400°F for 20 minutes.