Quick and comforting, this delicious dish is filled with chunky chicken, colorful veggies and spoonfuls of creamy flavor. It’s sure to warm your family to their toes!
—JUDITH WHITFORD EAST AURORA, NY
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
6 individually frozen biscuits
1 can (49 1/2 ounces) chicken broth, divided
1 1/2 pounds boneless skinless chicken breasts, cubed
5 medium carrots, coarsely chopped
2 celery ribs, chopped
1/2 cup chopped onion
1/2 cup frozen corn
3 teaspoons dried basil
1/4 teaspoon pepper
1 cup all-purpose flour
3/4 teaspoon browning sauce, optional
1. Bake biscuits according to package directions.
2. Meanwhile, in a Dutch oven, mix 4 cups broth, chicken, carrots, celery, onion, corn, basil and pepper. Bring to a boil. Reduce heat; cover and simmer 7-10 minutes or until the vegetables are tender.
3. In a small bowl, combine flour and remaining broth until smooth. Stir into chicken mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in browning sauce if desired. Split biscuits; top with chicken mixture.
Cook to Cook
I had never made chicken and biscuits before, and this was a fantastic recipe! I added some fresh herbs (thyme, parsley, basil) but that was the only thing I changed! It was the perfect meal for a rainy day. Will make again!
—AWESOME_ASHLEY41