Creamed Chicken Over Biscuits - cooking recipe

Ingredients

1 c. cubed, peeled potatoes
1/2 c. diced carrots
2 Tbsp. butter or margarine
2 Tbsp. all purpose flour
1 c. milk
2 1/2 tsp. chicken bouillon granules
1/8 tsp. pepper
1/2 lb. boneless, skinless chicken breasts, cooked & cubed
1/2 c. frozen peas, thawed
4 warm buttermilk biscuits

Preparation

Place potatoes and carrots in a small saucepan. Cover with water; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Drain and set aside. In a large skillet, melt butter. Stir in flour until smooth. Gradually whisk in milk. Add the bouillon and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, peas and potato mixture; heat through. Serve over biscuits. Yield: 2 servings.