3-4 cups chicken
broth
3 large potatoes, quartered
3 carrots, sliced
2 stalks celery. sliced
3 cups cooked chicken, cubed
1 3-4 lb chicken
1 sweet onion, chopped
1 tablespoon olive oil
3/4 stick sweet unsalted butter
1/3 cup flour
3 large potatoes, quartered
3 carrots, sliced
2 stalks celery. sliced
3 cups cooked chicken, cubed
1 3-4 lb chicken
1 sweet onion, chopped
1 tablespoon olive oil
3/4 stick sweet unsalted butter
1/3 cup flour
1/4 teaspoon thyme
1/4 teaspoon sage or bell seasoning
1/8 teaspoon nutmeg
1/4 cup minced fresh parsley leaves
1 box of frozen peas, cooked and drained
1/4 teaspoon sage or bell seasoning
1/8 teaspoon nutmeg
1/4 cup minced fresh parsley leaves
1 box of frozen peas, cooked and drained
Preheat oven to 425°F.
In saucepan melt butter, add olive oil and chopped onion. Fry on high heat for 2-3 minutes. Add herbs and vegetables and saute 2 more minutes then remove from heat. Stir in flour and blend with fork. Return to heat and slowly add broth mixing with wire whisk until smooth. Simmer on low heat until vegetables are nearly tender but not mushy. When it's almost ready, add in diced chicken.
Cool for 20 minutes then pour into a deep dish casserole.
Place rounds of biscuit
dough until chicken mixture is covered. Brush top with milk or cream.
You can make your own or use Pillsbury's Flaky Biscuits!
Bake at 425°F for 20-25 minutes or until golden brown.