Savory Southern Chicken and Biscuits

Chicken & Biscuits is a traditional southern comfort food. From the Southern Cooking cookbook. For my Chef #491835.

• Ready In: 55 mins
• Serves: 4-6
• Yields: 1 casserole

Ingredients

• 1  lb boneless skinless chicken thighs or 1  lb boneless skinless chicken breast, cut into 1-inch pieces
• 1  medium potato, cut into 1-inch pieces
• 1  medium yellow onion, cut into 1-inch pieces
• 8  ounces fresh mushrooms, quartered
• 1  cup  fresh  baby carrots
• 1  cup celery, chopped
• 1 (14 1/2ounce) can chicken broth
• 3  garlic cloves, minced
• 1  teaspoon dried rosemary leaves
• 1  teaspoon salt
• 1  teaspoon black pepper
• 3  tablespoons cornstarch
• 1⁄2 cup cold water
• 1  cup  frozen peas, thawed
• 1 (4 ounce) jar pimientos, sliced & drained
• 19 3⁄4 ounces  bob evans frozen  buttermilk biscuits

Directions

1. Preheat oven to 375°F.
2. Combine chicken, potato, onion, mushrooms, carrots, celery, broth, garlic, rosemary, salt and pepper in large saucepan.
3. Bring to a boil over high heat.
4. Reduce heat to low and simmer, uncovered, 5 minutes.
5. Stir in cornstarch mixture; cook 2 minutes.
6. Stir in peas and pimientos; return to a boil.
7. Transfer chicken mixture to 2-quart casserole dish; arrange frozen biscuits on top.
8. Bake 30 to 35 minutes or until biscuits are golden brown.
9. Refrigerate leftovers.