A comforting dish featuring tender chicken in a creamy gravy served with fluffy herb biscuits.
Preheat your oven to 450°F and position the rack in the middle.
Preheating ensures even baking and a golden crust on the biscuits.
In a mixing bowl, combine the self-rising flour and cold butter using a pastry blender until the mixture resembles coarse crumbs.
Using cold butter helps create flaky layers in the biscuits.
Stir in the milk and parsley until just combined to form a sticky dough.
Avoid overmixing to keep the biscuits tender.
Turn the dough onto a floured surface and gently knead 7-8 times.
Handle the dough lightly to maintain its fluffiness.
Pat the dough into a rectangle and cut into squares. Place them on a baking sheet.
Cutting into squares minimizes waste compared to round biscuits.
Bake the biscuits for 15-18 minutes until golden brown.
Check the biscuits a minute or two early to avoid overbaking.
In a skillet, sauté the onion, carrot, and celery with butter until softened.
Cut the vegetables evenly for uniform cooking.
Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly.
Cooking the flour removes the raw taste and thickens the gravy.
Gradually stir in the chicken broth and thyme, bringing the mixture to a boil.
Stir continuously to avoid lumps in the gravy.
Add the half-and-half and chicken, simmering gently until heated through.
Simmer gently to keep the chicken tender.
Stir in the lemon juice and season with salt and pepper to taste.
The lemon juice brightens the flavors of the gravy.
To serve, split the biscuits and place the bottoms in bowls. Spoon the chicken gravy over and top with the biscuit tops.
Serve immediately for the best texture and flavor.
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