Categories: Chicken, Main Course

Ingredients

• 1 can pillsbury grands buttermilk biscuits
• 1/4 cup butter
• 1/4 coarsley chopped green bell pepper
• 1/4 cup sliced celery
• 3 tbsp flour
• 1/2 tsp chicken bouillon
• 1/4 tsp dried thyme (at least)
• 1 1/2 cups milk
• 1 1/2 cups cubed chicken
• 1/2 cup frozen peas and carrots

Directions

1. Bake biscuits as directed on can.

2. Melt butter in large skillet over medium-high heat. Add bell pepper and celery, cook and stir 1 minute. Add flour, bouillon and thyme; cook and stir until mixture is smooth and bubbly. Gradually add milk, cooking until mixture boils and thickens, stirring constanly. Stir in chicken and peas/carrots. Cook until thoroughly heated.

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