This fed our family for two dinners plus we have enough left over for a couple of hearty lunches. Not too bad! And it truly is delicious....even as leftovers.
1 large sweet potato, peeled and diced
1 small russet potato, peeled and diced
5 medium carrots, diced
1 onion (red or yellow), chopped
1/2 cup butter
1/2 cup flour
1 t. salt
1/2 t. dried thyme
1/2 t. pepper
2 cups chicken broth
3/4 cup milk
1-1/2 lb. cubed cooked chicken (I sauteed the chicken in a bit of olive oil with some garlic salt, onion power, and dried parsley sprinkled on)
1/2-3/4 cup frozen peas
3/4 cup frozen corn
2 c flour
1 T baking powder
1/2 t salt
1/3 c. butter
1 c. milk
Place potatoes and carrots in a large saucepan; cover with water and bring to a boil. Reduce heat; cover and simer for 8-10 minutes or until tender. Drain and set aside.
In a large skillet (I used the same one I cooked the chicken in), saute onion in butter until tender. Stir in the flour, salt, thyme and pepper until blended. gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes, and carrots. Remove from heat. Pour into a 13 x 9" pan.
Preheat oven to 400°.
To prepare biscuits, combine flour, baking powder, and salt in a large bowl. Cut in cold butter until the largest pieces are the size of peas. Stir in milk until you have a sticky dough. Drop by large spoonfuls on top of chicken mixture. I made 12 biscuits.
Bake for 11-13 minutes, or until biscuits are lightly golden brown.