Savory Southern Chicken And Biscuits

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 1 lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breast, cut into 1-inch pieces
• 1 medium potato, cut into 1-inch pieces
• 1 medium yellow onion, cut into 1-inch pieces
• 8 ounces fresh mushrooms, quartered
• 1 cup fresh baby carrots
• 1 cup celery, chopped
• 1 (14 1/2 ounce) can chicken broth
• 3 garlic cloves, minced
• 1 teaspoon dried rosemary leaves
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 tablespoons cornstarch
• 1/2 cup cold water
• 1 cup frozen peas, thawed
• 1 (4 ounce) jar pimientos, sliced & drained
• 19 3/4 ounces bob evans frozen buttermilk biscuits

Recipe

• 1 preheat oven to 375°f.
• 2 combine chicken, potato, onion, mushrooms, carrots, celery, broth, garlic, rosemary, salt and pepper in large saucepan.
• 3 bring to a boil over high heat.
• 4 reduce heat to low and simmer, uncovered, 5 minutes.
• 5 stir in cornstarch mixture; cook 2 minutes.
• 6 stir in peas and pimientos; return to a boil.
• 7 transfer chicken mixture to 2-quart casserole dish; arrange frozen biscuits on top.
• 8 bake 30 to 35 minutes or until biscuits are golden brown.
• 9 refrigerate leftovers.