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Favorite Chicken and Biscuits By Cristina Mulberry Eating healthy low fat food is important and much of it is flavorful as well. On occasion however, splurging when making a special meal is perfectly acceptable. Some of the homemade recipes handed down through a couple of generations can often be counted among such extravagances. The following dish is derived from just such a recipe, it is one that my mother and I modified over time and is reminiscent of a Chicken Pot Pie recipe from days of old. Favorite Chicken and Biscuits 2 1/4 cups Chicken Broth 1/2 cup matchstick carrots 3 Tablespoons low fat margarine 1 small onion, diced 6 ounces frozen peas 2 1/2 Tablespoons flour 3/4 cup heavy whipping cream 1 cooked chicken breast, diced 1 clove garlic minced 1 tsp dried Rosemary, crushed 8 large referigerated biscuits Preheat oven per instructions for biscuits. In a saucepan bring broth to a simmer, add carrots and cook until tender/firm. Remove carrots and place in bake dish. Add peas to broth and cook. Remove peas and add to bake dish. Saute onion and garlic in margarine over medium low heat. Add rosemary. Sprinkle flour onto mixture, stirring with a whisk to dissolve. Add remaining chicken broth, whisking until smooth and thickened. Add cream and simmer another 1-2 mintues. Add cooked chicken to bake dish and pour sauce over all. Bake in pre-heated oven for 20 minutes. Bake biscuits per instructions. Serve chicken dish over biscuits.

Contributed by mulberry on August 25, 2008, at 1:55 PM UTC.

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Homemade Vegetable Soup My Grandma's recipe for vegetable soup www.squidoo.com/homemade-vegetable-soup

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