This dish looks like it could take halfway to forever to prepare when you scan the list of ingredients, but with the chicken, potatoes and veggies already cooked, it really only takes 10 minutes to put together, plus the time to make biscuit dough. If you've been paying attention, you'll probably make a double batch of biscuit dough and bake the extras while you're eating dinner, and then you can have sausage with gravy over biscuits the next night, or biscuits with leftover soup from the freezer.
1/4teaspoongarlic powder OR 1-2 garlic cloves, crushed
1/2 - 3/4cupwhole wheat flour1/4 to 1/2 cup arrowroot or corn starch for GF
1 1/2cupschicken broth
1 1/2cupsmilk
1/4teaspoondried thyme
1/2teaspoonpoultry seasoningoptional
1/4 - 1/2teaspoonblack pepper
1/2 - 1teaspoonsaltmore with homemade broth
1/4teaspoondried parsley
1dashpaprika
1 - 2large leftover baked potatoesdiced, OR 2 raw potatoes, diced
4cupscooked cut-up vegetables
2cupscooked chicken
Homemade biscuit doughhttp://www.kitchenstewardship.com/recipes/homemade-biscuits/, or use your favorite recipe for biscuits
Instructions
Prepare biscuit dough using your chosen recipe. Preheat the oven to 400°F.
In a large saucepan, melt butter over medium heat and sauté celery and onion, if using. Sauté and stir at least 5 minutes or until vegetables are limp, adding fresh garlic for the last minute. (If your other vegetables aren’t already cooked, get them going now.) Add flour (if using) and stir and cook on medium-high until you see bubbles, then one minute longer. Add the broth and milk all at once. Stir and add all the remaining seasonings, including dried onion and garlic, if using.
GF adaptation: Reserve a half cup of cold milk when you pour in the liquid. Bring everything in the pot to a boil. Mix the starch with the cold milk and pour into the boiling liquid, then add the spices.
Cook and stir often/constantly over medium to high heat, depending on how closely you can monitor the pot. Once liquid is boiling, stir for at least 2 minutes over medium-high heat. Watch for the “soup” to thicken, then turn heat off.
Mix the cream soup with the chicken and cooked vegetables in a 9x13” baking dish. Place cut-out biscuit rounds or dollops of biscuit dough liberally over the top. Bake 25-30 minutes or until biscuits are golden.
Notes
You can always use a bag of frozen mixed veggies in place of fresh for another time-saving strategy.-from Katie's "Better than a Box" ebook