Ingredients:
2 tablespoons margarine
4 boneless skinless chicken breast halves, cut into 1/2 in pieces
1 1/2 cups chopped onions
1 cup celery
3 garlic cloves, minced
1 (1 lb) package frozen mixed vegetables
1 (14 1/2 ounce) cans chicken broth
3 tablespoons chopped fresh parsley or 3 teaspoons dried parsley
1 1/2 teaspoons poultry seasoning
1 cup skim milk
1/2 cup all-purpose flour
1 (7 1/2 ounce) cans ready-to-bake refrigerated buttermilk flaky biscuits
Directions:
Melt margarine in Dutch oven or large saucepan over medium-high heat. Add chicken, onions, celery, and garlic; cook 12 to 15 minutes, or until chicken is no longer pink, stirring occasionally.
Add mixed vegetables, broth, parsley, and poutry seasoning; mix well. Bring to a boil, stirring frequently. In small bowl, combine milk and flour; blend until smooth. Add to chicken mixture; cook and stir until thickened and bubbly. Reduce heat to low. Separate dough ubti 10 biscutes; cut each biscuit in half. Starting in center of sauce pan, arrange biscuit halves on top of chicken mixture in spiral formation. Cover tightly; cook 25 to 30 minutes, or until biscuits are fluffy and no longer doughy.
Servings: 6
Time preparation: 25 min.
Time total: 55 min.