Chicken & Vegetables with Herbed Biscuits (printable)
Ingredients

4 Chicken Breasts
1/2 teaspoon Garlic Powder
Salt & Pepper
1/2 cup Chicken Stock (canned is fine)

1 medium onion-chopped
1 1/2 Tablespoons butter
1 Tablespoons Olive Oil
1/4 cup flour
2 stalks celery and leaves cut into chunks
4 carrots cut into 1” chunks and parboiled for 4 minutes
1 jar small white onions, drained
1 box frozen peas
2 cans chicken stock
1 teaspoon minced garlic
3 teaspoons minced rosemary
2 Tablespoons Chicken Bouillon Paste
Salt & Pepper

2 1/2 cups Clabber Girl Baking Mix
1 teaspoon salt
2 Tablespoons Fine Herbs or your own mixture of herbs such as tarragon, basil, sage and parsley.
1 cup milk

Instructions
Place chicken breasts in sprayed baking dish and sprinkle with garlic powder, salt and pepper. Add chicken stock and cover. Bake in 350 degree oven for 1 hour. Cool and cut chicken into large pieces. Set aside.

Sauté chopped onion in butter and olive oil for 3-4 minutes. Stir in flour and cook over medium heat until the roux becomes caramel colored. Add chicken stock slowly and stir well. When slightly thickened add vegetables and seasonings. Add chicken and simmer for 5 minutes Place into baking dish.

Blend the baking mix, salt, and herbs; add milk. Mix into biscuit dough and pat out onto floured board-dough should be about 1” thick. Cut with biscuit cutter and place on top of chicken and vegetables. Brush tops of biscuits with beaten egg and a teaspoon of water. Bake in 375 degree oven for about 30 minutes. Serve immediately.

Makes about 6 servings.