- 4-5 small red or yellow baby potatoes
- 1 tbsp olive oil
- 1/2 sweet yellow onion, diced
- 6 oz of cremini or button mushrooms, sliced
- 1 carrot, diced
- 1 celery stalk, diced
- 2-3 cloves of garlic, chopped finely
- 6 tbsp flour
- 1 cup of milk
- 4 1/2 cups of chicken stock
- 1/2 cup frozen sweet corn, thawed
- 1/2 cup frozen peas, thawed
- 1 1/2 cups of cooked chicken meat, diced (I used leftover meat from a roasted chicken)
- Sea salt and fresh cracked pepper, to taste
Preheat the oven to 400 degrees. Spray a large 13 x 9 baking dish with cooking spray.
In a small pot of water, boil potatoes for 5-7 minutes, remove from heat, drain and cool. Once cool, dice into small chunks.
Heat olive oil in a large skillet over medium heat. Add the onion, mushrooms, carrots, and celery and cook for 5 minutes or until slightly tender; add garlic and continue to cook, stirring frequently, for 45 seconds. Remove from heat and set aside.
In a small bowl combine flour and milk, stirring with a whisk until thoroughly mixed (no lumps). Place chicken stock in a large pot over high heat, once boiling, slowly add the milk and flour mixture while whisking. Lower the heat to medium and cook for 3 minutes or until thickened.
Add sauteed vegetables, corn, peas, potatoes, and chicken to the mixture and stir; season with salt and pepper.
Biscuits:
- 2 cups of flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp sugar
- 1/4 tsp garlic powder
- 1 cup of milk
- 2 tbsp butter, melted
Combine flour, baking powder, salt, sugar, and garlic powder until mixed thoroughly. Stir in milk and butter just until the flour mixture is moistened. Makes 16 biscuits.
Pour the filling into the prepared baking dish and drop biscuit topping onto the hot mixture to form 16 small biscuits.
Place into the oven and bake for 30 minutes, or until biscuits are golden brown.