Ever hear of a happy accident? This is one of those very nice amalgamations of a variety of errors that came together for one delicious dinner. I was prepping to make my Mom’s chicken pot pie, and got distracted – almost burnt the butter, forgot to defrost the pie crust, and realized I was out of Herbs de Provence. Blah.

Quick pivot to pre-made biscuits as the topping, throw in Tarragon as the spice, and use the browned butter as a sub for melted butter. Delicious. Probably not nutritious, but darn tasty.

Recipe

• 2 cups cooked chicken – torn in pieces or diced
• 1 cup corn – frozen or fresh
• 1 onion – diced
• 2 cups chicken broth
• 2/3 cup milk
• 1 stick of butter (1/2 cup)
• 1/2 cup of flour
• 3 tbs Tarragon
• 1/2 tbs Herbs de Provence (if you’re not out!)
• 1 can pre-made biscuits

Preheat the oven to 350.

Grab a deep saucepan, and toss in your butter. On medium heat, let it melt down and slowly swirl until the milk fats fall to the bottom and begin to turn brown and toasty. Do not let them blacken. If they burn, you must start over.

Once the butter is nice and deeply colored – it should also smell nutty and delicious – add the flour and stir. Cook for about two minutes so the flour taste will dissipate. Add in your Tarragon, and slowly pour in your chicken broth – the roux will thicken greatly and then thin out with all the liquid. Add the milk and bring everything to a simmer.

Toss in the chicken, onions, and corn then cook until heated through. Spice and salt and pepper to taste. Pour into a baking dish, and top with pre-made biscuit dough. Don’t worry if they don’t fit perfectly!

Cook for 20 minutes or until biscuits are nice and golden. Let stand for 5 minutes, then dish up.

Bon Appetit!