Ingredients:
- 5 carrots, sliced diagonally about 1/4-inch thick (about 1 cup)
- 5 stalks celery, sliced diagonally about 1/4-inch thick (about 1 cup)
Directions:
- Biscuits:.
- Preheat oven to 450 degrees.
- In a large bowl, combine baking mix and milk with a fork or your fingers. Mix until combined.
- Knead 10 times until dough becomes smooth. It will still be sticky. Do not overknead as this will make the biscuit tough.
- Turn dough out onto a board or counter dusted with more baking mix (I use a sheet of waxed paper or parchment taped to the counter for easy cleanup) and gently roll dough out to 1/2 thick.
- Cut with a 3 round cookie cutter dipped in baking mix. Gather and gently reroll scraps.
- Put into a greased pyrex or ceramic casserole pan or a baking sheet lined with a silicone sheet (silpat) or parchment. Biscuits can touch and can be pulled apart after baking. Brush tops generously with butter, allowing some to drip in between.
- Bake 8 to 10 minutes until golden brown.
- Chicken:.
- In a large heavy pot, heat oil over medium high heat, add onions, celery, and carrots. Season with salt and pepper. Cook, stirring frequently, until onions are translucent, about 8 to 10 minutes.
- Sprinkle 2 tbs of flour on vegetables. Stir in milk, water, and half of the chicken broth, and thyme. Simmer until liquid has thickened, about 5 minutes. Add more chicken broth and rest of flour to your preference.
- Add chicken, Simmer until cooked through, about 10 minutes.
- Serve piping hot over fresh biscuits.
- Note: If you have never used thyme, I encourage you to try it in this dish. It has a light and fresh flavor that enhances the flavor and gives the chicken a homestyle chicken soup flavor. If you have fresh, use two to three sprigs. If you don't have thyme, dry parsley will work nicely too. I would not substitute rosemary because it is too strong.
- OAMC: double chicken recipe. Freeze biscuits covered on a cookie sheet, then wrap individually and pack in resealable bags. When reheating the chicken, add a bit of chicken broth if it is too thick.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 293.64 Kcal (1229 kJ) | ||
| Calories from fat | 88.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.83g | 15% | |
|---|---|---|---|
| Cholesterol | 58.97mg | 20% | |
| Sodium | 1057.32mg | 44% | |
| Potassium | 582.96mg | 12% | |
| Total Carbs | 30.45g | 10% | |
| Sugars | 5.34g | 21% | |
| Dietary Fiber | 2.94g | 12% | |
| Protein | 21.66g | 43% | |
| Vitamin C | 5.4mg | 9% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 1mg | 5% | |
| Calcium | 116.5mg | 12% | |
| Amount Per 100 g | |||
| Calories | 93.68 Kcal (392 kJ) | ||
| Calories from fat | 28.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.14g | 15% | |
|---|---|---|---|
| Cholesterol | 18.81mg | 20% | |
| Sodium | 337.32mg | 44% | |
| Potassium | 185.99mg | 12% | |
| Total Carbs | 9.71g | 10% | |
| Sugars | 1.7g | 21% | |
| Dietary Fiber | 0.94g | 12% | |
| Protein | 6.91g | 43% | |
| Vitamin C | 1.7mg | 9% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 0.3mg | 5% | |
| Calcium | 37.2mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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