Quick Homestyle Chicken And Biscuits

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• 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.