Savory Chicken and Biscuits

By á-6636

Ingredients

• 1 lb. boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• 1 medium potato, cut into 1-inch pieces
• 1 medium yellow onion, cut into 1-inch pieces
• 8 oz. fresh mushrooms, quartered
• 1 c. fresh baby carrots
• 1 c. chopped celery
• 1 (14 1/2 oz.) can chicken broth
• 3 cloves garlic, minced
• 1 tsp. dried rosemary leaves
• 1 tsp. salt
• 1 tsp. black pepper
• 3 TBSP cornstarch blended with 1/2 c. cold water
• 1 c. frozen peas, thawed
• 1 (4 oz.) jar sliced pimentos, drained
• 1 pkg. BOB EVANS Frozen Buttermilk Biscuit Dough

Preparation

Step 1

Preheat oven to 375º. Combine chicken, potato, onion, mushrooms, carrots, celery, broth, garlic, rosemary, salt and pepper in large saucepan. Bring to a boil over high heat. Reduce heat to low and simmer, uncovered, 5 minutes. Stir in cornstarch mixture; cook 2 minutes. Stir in peas and pimentos; return to a boil. Transfer chicken mixture to 2-quart casserole dish; arrange frozen biscuits on top. Bake 30 to 35 minutes or until biscuits are golden brown. Refrigerate leftovers.