Ingredients
Filling
4 cups chicken, cooked and chopped
4 carrots, chopped
4 celery stalks, chopped
1 yellow onion, chopped
6-7 small red potatoes, chopped
12 white mushrooms, sliced
1/2 bag frozen peas
1/2 stick butter
1/2 cup all-purpose flour
2 cups chicken broth
2 cup milk
1 packet of Trader Joe's savory chicken concentrate or one cube of chicken bouillon
salt & pepper to taste
Cheddar Drop Biscuits
3 3/4 cups of Trader Joe's baking mix
1/4 cup of softened salted butter
1 1/2 cups of cold milk
Preheat oven to 350°F. Saute onion, celery, carrots and potatoes in butter for 5 minutes. Add mushrooms, chicken and frozen peas and sautee for another 5 minutes. Add flour to sauteed mixture, stirring well. Combine broth, savory chicken concentrate and milk. Gradually stir into vegetable mixture. Add salt and pepper to taste. Cook over medium heat stirring constantly until thickened and bubbly. Pour into a 9 x 13" baking dish. Then, make the drop biscuits by mixing the ingredients into a bowl until a a lumpy dough is formed (don't mix too much). Using spoon, add drop biscuits on top (12 biscuits total). Bake in the oven for 30 minutes or until golden brown. Serve (all year)!
Cheddar Drop Biscuits
3 3/4 cups of Trader Joe's baking mix
1/4 cup of softened salted butter
1 1/2 cups of cold milk
Preheat oven to 350°F. Saute onion, celery, carrots and potatoes in butter for 5 minutes. Add mushrooms, chicken and frozen peas and sautee for another 5 minutes. Add flour to sauteed mixture, stirring well. Combine broth, savory chicken concentrate and milk. Gradually stir into vegetable mixture. Add salt and pepper to taste. Cook over medium heat stirring constantly until thickened and bubbly. Pour into a 9 x 13" baking dish. Then, make the drop biscuits by mixing the ingredients into a bowl until a a lumpy dough is formed (don't mix too much). Using spoon, add drop biscuits on top (12 biscuits total). Bake in the oven for 30 minutes or until golden brown. Serve (all year)!
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