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Enjoy this recipe from Smart & Easy Meal Planning.
Submitted by: Deborah Clouser from McLean, VA
2 c. new redskin potatoes, halved or quartered
2 c. carrots, peeled and sliced
1 onion, diced
3 T. butter
3 T. all-purpose flour
salt and pepper to taste
2 c. milk
1 c. chicken broth
2 cubes chicken bouillon
2 boneless, skinless chicken breasts, cooked and diced
12-oz. tube large refrigerated biscuits, cut into quarters
Cover potatoes, carrots and onion with water in a medium saucepan. Bring to a boil over medium heat; reduce heat and simmer until tender. Drain and set aside. Melt butter in another medium saucepan; stir in flour, salt and pepper, stirring constantly. Gradually add milk, broth and bouillon. Cook until thickened, about 3 to 5 minutes; set aside. Combine chicken and vegetables in a lightly greased 13”x9” baking pan. Pour sauce over top; arrange biscuits over sauce. Bake, uncovered, at 400 degrees for 15 minutes, or until biscuits are golden and sauce is bubbly. Serves 8. | |
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Cover potatoes, carrots and onion with water in a medium saucepan. Bring to a boil over medium heat; reduce heat and simmer until tender. Drain and set aside. Melt butter in another medium saucepan; stir in flour, salt and pepper, stirring constantly. Gradually add milk, broth and bouillon. Cook until thickened, about 3 to 5 minutes; set aside. Combine chicken and vegetables in a lightly greased 13”x9” baking pan. Pour sauce over top; arrange biscuits over sauce. Bake, uncovered, at 400 degrees for 15 minutes, or until biscuits are golden and sauce is bubbly. Serves 8. |
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