Ingredients

The following ingredients have 4 Servings
  • 32 oz chicken broth
  • 21.5 oz cream of chicken soup ((2-10.75 oz cans))
  • 2 cups milk
  • 3 boneless skinless chicken breasts ( cooked and cubed)
  • 12 oz frozen peas and carrots
  • 1 teaspoon salt
  • 1.5 teaspoon pepper
  • 4 Tablespoon cornstarch
  • 4 Tablespoon water
  • Biscuits (baked)

Instruction

  • Put everything, except your corn starch, water and biscuits, in a large pot, stir, cover and cook on medium high heat until your ingredients reach a boil.
  • Preheat your oven while waiting for your ingredients to come to boil and bake your biscuits per the instructions on the tube.
  • In a small bowl, mix together your corn starch and water with a fork or small whisk.
  • Once your ingredients come to a boil, remove the lid and stir in your cornstarch slurry. (I used a stirring spatula to make sure I got all of the slurry out of the bowl and into the pot.)
  • Leave the lid off and keep your ingredients at a boil, stirring frequently for 10 minutes.
  • Remove your pot from the heat and let stand for 10 minutes.
  • Place a biscuit in a bowl and spoon the contents from your pot over the biscuit.