Creamy Chicken Stew With Pepper-thyme Biscuits

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 1/2 lbs boneless chicken, cut into cubes
• 1/2 teaspoon salt
• 1 carrot, peeled and sliced
• 1 stalk celery, thinly sliced
• 1 red bell pepper, diced
• 1 onion, chopped
• 2 tablespoons flour
• 2 cups milk
• 1 (8 ounce) can whole kernel corn
• 1/2 cup frozen peas
• 1 1/2 cups buttermilk baking mix
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 cup milk

Recipe

• 1 heat olive oil until very hot. add chicken and 1/4 tsp salt and cook until chicken is done. remove chicken to bowl.
• 2 add carrot, celery, bell pepper, onion and 1/4 tsp salt to skillet. cook, stirring frequently until vegetables are tender.
• 3 whisk together milk and flour.
• 4 return chicken to pot. add corn, peas, and milk mixture. cook over high heat until mixture boils and thickens.
• 5 biscuits:.
• 6 preheat oven to 450.
• 7 mix all ingredients. spray cookie sheet with baking spray. spread 1/4 of the dough into 4 mounds about 3 inches apart, smoothing into about 3 inch rounds. bake 8-10 minutes, or until done.
• 8 to serve, cut biscuits in half. place bottom half in bowl, spoon warm stew over and top with other half of biscuit.