- 6
- 20 mins
- 35 mins
0/5
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Ingredients
- 1/4 cup (1/2 stick) butter
- 1 med onion, chopped
- 1/4 cup flour
- 3 1/2 cups reduced sodium chicken broth
- 1 cup milk
- 3/4 tsp rubbed sage
- 1/2 tsp minced garlic
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/2 tsp ground black pepper
- 3 cups cubed cooked chicken
- 2 cups assorted frozen vegetable
- 3 cups biscuit mix
- 1 cup milk
Preparation
Step 1
1) Melt butter in large non-stick skillet on med-high heat. Add onions; cook and stir 5 mins or until softened. Sprinkle with flour. Stir with whisk until mixture is well blended. Add broth, 1 cup of the milk, sage, garlic, rosemary, thyme and pepper; whisk until mixture is smooth.
2) Stir in chicken and vegetables. Bring to boil; reduce heat to med, cook 5 mins and then transfer to a baking dish which has been strayed with cooking spray. Preheat oven to 425 degrees F.
3) Mix baking mix remaining 1 cup of mix in med bowl. Drop by spoonfuls onto chicken mixture in baking dish. Bake 8 - 12 mins or until biscuits are golden brown.