Ingredients Jump to Instructions ↓

  1. 1 quart chicken stock , available on soup aisle

  2. 1 1/2 pounds chicken tenders,

  3. 2 packages 1 tablespoon extra-virgin olive oil,

  4. 1 turn of the pan

  5. 2 tablespoons butter, cut into pieces

  6. 1 medium onion , chopped

  7. 2 carrots, peeled and diced

  8. 2 ribs celery , diced

  9. 6 white mushrooms, quartered

  10. 1 bay leaf , fresh or dried

  11. 1 teaspoon dried thyme,

  12. 1/3 palm full Salt and pepper

  13. 2 tablespoons all-purpose flour Handful flat-leaf parsley leaves, chopped

  14. 1 cup frozen peas

  15. 1 package refrigerated biscuits in tube, found on dairy aisle

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. Reserve 2 cups of stock for vegetables. Cut tenders into 1/3's. Bring remaining stock to a boil in skillet, add chicken, cover and reduce heat to simmer . Poach chicken 6 to 8 minutes. While chicken cooks, in a second large skillet over medium to medium high heat, add oil and butter . To melted butter, add onion, carrots, celery, and mushrooms, adding veggies to the pan as you chop them. Add bay leaf and season veggies with thyme , salt and pepper. Saute 10 minutes, stirring frequently. Add flour and cook another minute. Whisk in reserved 2 cups of stock forming a sauce around veggies. Stir in cooked chicken pieces, parsley and peas. Transfer the mixture to a large casserole, oval or rectangular. Open the biscuits and arrange them, edges touching, in a layer across the top of the casserole . Bake 8 to 10 minutes until biscuits are golden brown, then serve.


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