Chicken with Biscuits & Gravy

1 medium onion, chopped

1 carrot, chopped

1 parsnip, chopped

1 celery rib, chopped

⅛ tsp salt

1 dash black pepper

3 tbsp butter

1 tbsp all-purpose flour

1 ¾ cups chicken stock

½ tsp Italian seasoning

⅛ tsp dried thyme leaves

1 bay leaf

¼ cup heavy cream

1 ¼ cups shredded chicken

1 Package Pillsbury Grands original style biscuits

Honey

Cook butter, onion, carrot, parsnip, celery, salt and pepper in a 10-inch heavy skillet over medium heat stirring occasionally until vegetables are softened. About 8 to 10 minutes.

Prepare biscuits per package directions.

Sprinkle flour over vegetables and cook stirring 1 minute. Stir in broth, bay leaf, thyme leaves, and Italian seasoning. Bring to a boil over medium heat stirring occasionally until thickened. Add cream and continue to gently boil for about 4 minutes.

Shred the chicken with your fingers and add to gravy. Gently simmer until sauce tightens to your liking.

Halve a biscuit horizontally and put both halves on a plate.
Smother with chicken in gravy.
Serve another warm biscuit (halved) at the table with butter and honey.

Print Options:

Chicken with Biscuits & Gravy