Fried Chicken, Mashed Potato and Mushroom Gravy Biscuit Sandwich
SERVINGS
INGREDIENTS
30 Conestoga® 3 oz. Simple Split Buttermilk Biscuits (3049)
Butter substitute, for brushing
2 tbsp. Olive oil
4 lbs. White button mushrooms, stemmed and sliced
6 cloves Garlic, minced
1 bunch Thyme, finely chopped
1 bag Pioneer® Roasted Chicken Gravy
30 Boneless, skinless chicken thighs
1/2 cup Salt
1/4 cup Pepper
1/4 cup Paprika
1 bag Pioneer® All Purpose Breading and Batter Mix
8 cups Cooked mashed potatoes, kept warm
1 bunch Chives, finely chopped, for garnish
INSTRUCTIONS
Allow Biscuits to stand at room temperature for a minimum of 2 hours. Biscuits can also
be refrigerated up to 36 hours prior to baking.
Preheat a standard oven to 425°F, or convection oven to 350°F. Line a rimmed baking
sheet with parchment paper. Place biscuits on a prepared baking sheet and brush with
butter substitute. Bake in a standard oven for 4-5 minutes, or a convection oven for 6-8
minutes. Remove from oven and brush again with butter substitute. Split the biscuits in
half.
Heat oil over medium-high heat. Add mushrooms and cook, stirring occasionally and
scraping up any brown bits from the bottom of the pan, until dark golden-brown, about
10-15 minutes. Stir in garlic and thyme and cook until fragrant, about 1-2 minutes.
Bring 3 quarts of water to a full rolling boil.
Combine 1 quart of cool tap water and 1 package of Gravy Mix in a separate container. Mix
with a wire whisk until lump-free.
Pour Gravy Mix into boiling water. Cook until gravy comes to a boil. Simmer for 1 minute
while stirring constantly. Remove from heat and stir in mushroom mixture. Maintain
internal gravy temperature at 165°F during service.
Season chicken evenly with salt, pepper and paprika.
