Ingredients
6
6 servings
- •½ (12 ounce) can refrigerated biscuit dough
- •1 pinch ground paprika
- •3 tablespoons salted butter
- •1 ½ pounds skinless, boneless chicken breast, diced
- •1 large carrot, chopped
- •1 small yellow onion, chopped
- •2 teaspoons poultry seasoning
- •salt and ground black pepper to taste
- •3 tablespoons all-purpose flour
- •1 quart chicken stock
- •2 medium white potatoes, peeled and chopped
- •1 pint half-and-half
- •¼ teaspoon nutmeg
- •1 cup frozen peas
- •1 cup frozen green beans
- •1 cup frozen lima beans
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place biscuits on an ungreased baking sheet and sprinkle paprika on the tops.
- Bake in the preheated oven until golden brown, 13 to 16 minutes.
- While the biscuits are baking, melt butter in a medium pot over medium or medium-high heat. Add chicken and cook until no longer pink, 5 to 7 minutes. Add carrot, onion, poultry seasoning, salt, and pepper; cook until veggies have softened, about 5 minutes.
- Stir in flour and cook for 1 minute. Add chicken stock and potatoes; bring to a boil. Reduce heat to a simmer. Add half-and-half and nutmeg; simmer for 10 minutes. Add frozen peas, green beans, and lima beans. Cook, stirring occasionally, until potatoes are tender and frozen vegetables are heated through, 5 to 10 minutes.
- Serve immediately with a biscuit on top of each bowl.
Nutritional Facts
Per 6 servings
- Calories: 519
- Carbohydrate: 45g
- Fat: 23g
- Fiber: 6g
- Protein: 32g
- Sugar: 7g
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