Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter
  • 1 package (14 oz) boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 1/2 cups chopped onions
  • 1 cup chopped celery (about 3 stalks)
  • 3 cloves garlic, finely chopped
  • 1 bag (1 lb) frozen mixed vegetables
  • 2 cups chicken broth (from 32-oz carton)
  • 3 tablespoons chopped fresh parsley leaves
  • 1 teaspoon salt
  • 1 teaspoon poultry seasoning
  • 1 cup milk
  • 1/4 cup all-purpose flour
  • 1 can (12 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (10 Count)

Instruction

  • In 4-quart saucepan or Dutch oven, melt butter over medium-high heat. Add chicken, onions, celery and garlic; cook 6 to 8 minutes, stirring occasionally, until chicken is no longer pink.
  • Add frozen mixed vegetables, broth, parsley, salt and poultry seasoning. Heat to boiling, stirring occasionally. In small bowl, stir milk and flour until smooth. Add to chicken mixture; bring to a boil.
  • Reduce heat to low. Separate dough into 12 biscuits. Cut each biscuit in half. Starting around edges of saucepan, arrange biscuit halves on top of chicken mixture, overlapping slightly in spiral fashion. Cover; cook 20 to 25 minutes or until biscuits are fluffy and no longer doughy. Stir chicken mixture gently before serving.