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Categories:Viewed: 17 - Published at: 8 years ago
Ingredients
- 1 medium onion, chopped
- 1 Tbsp. margarine, melted
- 1/4 c. flour
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 3 1/4 c. milk, divided
- 1 lb. diced cooked chicken breast
- 1 (16 oz.) can peas and carrots, drained
- 1 tsp. sage
- 1 tsp. thyme
- 2 c. quick biscuit mix
- 1 Tbsp. chopped fresh parsley
Method
- In medium saucepan, saute onion and margarine.
- Stir in flour, salt and pepper.
- Whisk in 2 1/2 cups milk.
- Cook until slightly thickened.
- Add next four ingredients.
- Divide into 4 (8 ounce) baking dishes.
- Preheat oven to 450°.
- In medium bowl, combine remaining 3/4 cup milk, the biscuit mix and parsley.
- Drop 4 or 5 teaspoons of biscuit mixture on each baking dish.
- Bake about 15 minutes until mixture is bubbly and biscuits are browned.
