Savory Southern Chicken And Biscuits - cooking recipe

Ingredients

1 lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breast, cut into 1-inch pieces
1 medium potato, cut into 1-inch pieces
1 medium yellow onion, cut into 1-inch pieces
8 ounces fresh mushrooms, quartered
1 cup fresh baby carrots
1 cup celery, chopped
1 (14 1/2 ounce) can chicken broth
3 garlic cloves, minced
1 teaspoon dried rosemary leaves
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons cornstarch
1/2 cup cold water
1 cup frozen peas, thawed
1 (4 ounce) jar pimientos, sliced & drained
19 3/4 ounces bob evans frozen buttermilk biscuits

Preparation

Preheat oven to 375\u00b0F.
Combine chicken, potato, onion, mushrooms, carrots, celery, broth, garlic, rosemary, salt and pepper in large saucepan.
Bring to a boil over high heat.
Reduce heat to low and simmer, uncovered, 5 minutes.
Stir in cornstarch mixture; cook 2 minutes.
Stir in peas and pimientos; return to a boil.
Transfer chicken mixture to 2-quart casserole dish; arrange frozen biscuits on top.
Bake 30 to 35 minutes or until biscuits are golden brown.
Refrigerate leftovers.