- 8 cups water
- 2 skinless, boneless chicken breast halves
- salt and ground black pepper to taste
- 3 potatoes, peeled and diced
- 3 carrots, peeled and diced
- 2 stalks celery, chopped
- 1 small onion, chopped
- 2 cubes chicken bouillon
- 2 bay leaves
- 2 tablespoons cornstarch
- 3 tablespoons water
- 1 (10 ounce) can refrigerated biscuit dough
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- Bring 8 cups water to a boil in a large saucepan. Sprinkle chicken with salt and black pepper and place into the boiling water. Reduce heat to medium-low; simmer until chicken is no longer pink inside, about 20 minutes. Remove chicken and chop. Reserve water in saucepan.
- Stir potatoes, carrots, celery, onion, chicken bouillon cubes, and bay leaves into the water and bring back to a boil. Reduce heat to low and simmer until vegetables are tender, 15 to 20 minutes. Return chicken to the pot.
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk cornstarch with 3 tablespoons water in a small bowl until smooth and stir mixture into the simmering soup until soup has thickened, about 1 minute.
- Pour soup into a 9x9-inch casserole dish and top with biscuits. Melt butter in a small saucepan. Stir garlic powder, onion powder, and parsley into melted butter. Brush biscuits with seasoned butter.
- Bake in the preheated oven until biscuits are golden brown, 10 to 12 minutes.
04/09/2018
recipepes.com
Quick Homestyle Chicken and Biscuits, recipe
PT15M
PT1H
5
455 calories
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