Ingredients
1 cup cubed peeled potato1/2 cup diced carrot2 tablespoons butter2 tablespoons all-purpose flour1 cup 2% milk2-1/2 teaspoons chicken bouillon granules1/8 teaspoon pepper1/2 pound boneless skinless chicken breasts, cooked and cubed1/2 cup frozen peas, thawed4 warm buttermilk biscuits
Preparation
Place potato and carrot in a small saucepan. Cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Drain and set aside.
In a large skillet, melt butter. Stir in flour until smooth. Gradually whisk in milk. Add bouillon and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, peas and potato mixture; heat through. Serve with biscuits.
