Makes: 5 servings
Here’s what you’ll need:
1 1/2 pounds boneless skinless chicken thighs, quartered
1 1/2 cups chopped onion
1 cup chopped celery or (1 tsp celery salt)
3 cloves garlic, minced
3 Tbsp chopped fresh parsley or 3 tsp parsley flakes
1 bag (12-16 oz) frozen mixed vegetables (any variety)
1 3/4 cups chicken broth
3 Tbsp poultry seasoning
1/2 tsp salt
1/2 tsp black pepper
1/3 cup flour
1/2 tsp paprika (smoked)
1 can (10.2 oz) Buttermilk Biscuits (5 biscuits)
In 4-quart dutch oven or saucepan, melt butter over medium-high heat. Add chicken, onions, celery, and garlic; cook 7-12 minutes, stirring occasionally, until chicken is no longer pink.
Add frozen mixed vegetables, broth, parsley, poultry seasoning, salt and pepper; mix well. Heat to boiling, stirring frequently.
In a small bowl, mix milk and flour until smooth.
**I used celery salt in place of celery, stir-fry veggies, and quartered the onions. It turned out very well. 🙂