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A friend of mine prepared this homey dish for my husband and me after our first son was born. I’ve made just a few minor modifications over the years. -Pam Kelley Uniontown, Ohio

Ingredients

  • 1 cup cubed peeled potato
  • 1/2 cup diced carrot
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup 2% milk
  • 2-1/2 teaspoons chicken bouillon granules
  • 1/8 teaspoon pepper
  • 1/2 pound boneless skinless chicken breasts, cooked and cubed
  • 1/2 cup frozen peas, thawed
  • 4 warm buttermilk biscuits

Directions

  • 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.
Nutrition Facts

1 each: 750 calories, 21g fat (11g saturated fat), 111mg cholesterol, 2430mg sodium, 97g carbohydrate (11g sugars, 4g fiber), 42g protein.

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