Lip smacken chicken and biscuits

Name: Lip smacken chicken and biscuits
Total time: 2700 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 1/2 lb cubed chicken breast; 4 medium potatoes cubed; 3 medium carrots; 1 cup corn (canned or frozen); 1 cup peas (canned or frozen); 1/4 cup diced onions; 1/4 cup diced celery; 2 clove minced garlic; 3 each chicken bouillon; 2 tbsp butter and olive oil; 2 tsp chopped parsley; 2 pinch sage and thyme; salt and pepper; 2 can chicken gravy (small can); 1 dozen drop biscuits; 4 oz milk/water as needed for thinning

jmegirl4u @yourtable

North East, Pennsylvania

Straight from the kitchen

jmegirl4u @yourtable

North East, Pennsylvania

Straight from the kitchen

Saved

Ingredients

45 mins

6 servings

1 1/2 lbcubed chicken breast
4 mediumpotatoes cubed
3 mediumcarrots
1 cupcorn (canned or frozen)
1 cuppeas (canned or frozen)
1/4 cupdiced onions
1/4 cupdiced celery
2 cloveminced garlic
3 eachchicken bouillon
2 tbspbutter and olive oil
2 tspchopped parsley
2 pinchsage and thyme
salt and pepper
2 canchicken gravy (small can)
1 dozendrop biscuits
4 ozmilk/water as needed for thinning

Saved

Steps

45 mins

1

Mince/dice all vegetables and chicken
2

In a large stove and oven pan, sauté onion celery and garlic about 5 minutes in butter with 2 boullion
3

Add rest of the vegetables to the sauté pan cook until al dente, season sage and thyme.
4

In the meantime cover the bottom of another pan with olive oil and cook chicken until no pink, salt and pepper to taste.
5

When chicken is cooked thoroughly add to vegetables, stir in chicken gravy and milk/water as desired until well blended, bring to a boil.
6

Follow a box recipe for drop biscuits, drop on top of boiling mixture cook 10 minutes on stove uncovered
7

Cook in a 400°F preheated oven 10 minutes covered let cool about 5 minutes before serving