Ingredients
- 1.5 cups low sodium chicken broth
- 1/2 cup fat free half & half
- 2 tablespoons all purpose flour
- 1 tablespoon dijon mustard
- 1/4 teaspoon black pepper
- 1 tablespoon unsalted butter
- 3 medium onions chopped
- 3 cloves minced garlic
- 1/4 teaspoon dried thyme
- 2 cups frozen vegetables (corn, carrots, peas, etc.)
- 1.5 cups cooked chicken breast
- 1 package (6 oz) refrigerated buttermilk biscuits
Instructions
- Preheat oven to 425
- Spray 3 quart dish with cooking spray
- Combine broth, half and half, flour, mustard and pepper until well blended and set aside
- Melt the butter in a large skillet over medium high heat
- Add onion and allow to carmelize
- Add garlic and thyme and cook for a minute
- Add mixed vegetables and cook until heated through
- Add broth-half and half mixture and bring to boil
- Allow to thicken slightly
- Pour into baking dish
- Arrange biscuits on top
- Bake 10-15 minutes until biscuits are golden brown
Cooking time (duration): 35
Number of servings (yield): 4
Culinary tradition: USA (Traditional)
Microformatting by hRecipe.
