 Savory Chicken and Biscuits
Makes 4 to 6 servings
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Image © Publications International, Ltd.
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Savory Chicken and Biscuits
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Ingredients
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1
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pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
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1
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medium potato, cut into 1-inch pieces
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1
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medium yellow onion, cut into 1-inch pieces
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8
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ounces fresh mushrooms, quartered
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1
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cup fresh baby carrots
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1
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cup chopped celery
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1
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(14-1/2-ounce) can chicken broth
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3
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cloves garlic, minced
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1
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teaspoon dried rosemary leaves
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1
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teaspoon salt
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1
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teaspoon black pepper
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3
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tablespoons cornstarch blended with 1/2 cup cold water
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1
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cup frozen peas, thawed
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1
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(4-ounce) jar sliced pimientos, drained
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1
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package BOB EVANS® Frozen Buttermilk Biscuit Dough
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Preheat oven to 375°F. Combine chicken, potato, onion, mushrooms, carrots, celery, broth, garlic, rosemary, salt and pepper in large saucepan. Bring to a boil over high heat. Reduce heat to low and simmer, uncovered, 5 minutes. Stir in cornstarch mixture; cook 2 minutes. Stir in peas and pimientos; return to a boil. Transfer chicken mixture to 2-quart casserole dish; arrange frozen biscuits on top. Bake 30 to 35 minutes or until biscuits are golden brown. Refrigerate leftovers.
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© Bob Evans®
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Printed
from fbnr.com
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