Chicken and Biscuits

Oooh, yummy. These are SO good! And easy! And healthy! I dare say you'll add them into your regular rotation of chicken dinners once you've had them.

yield: 6 servings

Original recipe credit: www.passionatehomemaking.com

Filling:

1 Tbsp olive oil

3 cups carrot, chopped (about 6)

1 medium onion, chopped

3 medium potatoes, washed and chopped

2 celery stocks, sliced (leaves too)

1 cup chopped green pepper

2 tsp salt

2 tsp dried thyme

1 1/2 tsp garlic powder

2 cups chicken broth

3 cups shredded, cooked chicken

1 cup milk

Biscuits:

1 1/4 cup white flour

1 cup whole-wheat flour

1 Tbsp baking powder

1/2 tsp dried parsley

1/2 tsp salt

1/4 tsp pepper

3 Tbsp olive oil

2 Tbsp butter, melted

1 cup + 2 Tbsp buttermilk

1. Preheat oven to 350°.

2. In a large stockpot, heat olive oil over medium-high heat. Add vegetables and spices; sauté for 5 minutes. Add chicken broth; bring to a boil. Reduce heat to low and simmer for 5 minutes. Add shredded chicken and milk; cook 5 more minutes.

3. While filling cooks, combine flours, baking powder, and spices in a medium bowl, stirring well with a whisk. Stir in olive oil, butter, and buttermilk with a wooden spoon, stirring just until moist.

4. Pour vegetable mixture into a 9 x 13-inch baking dish. Spoon biscuit batter on top of vegetable mixture by 1/4 cupfuls. Bake at 350° for 20 minutes or until a knife inserted in the center of a biscuit comes out clean.