Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lg Buttermilk refrigerated biscuits
1/4 c Butter
1/4 c Bell pepper -- coarsely chopped
1/4 c Celery -- sliced
3 tb Flour
1/2 ts Chicken bouillon granules
1/8 ts Dried thyme
1 1/2 c Milk
1 1/2 c Chicken -- cooked, cubed
6 oz Mushroom -- thinly sliced,
- sauteed
1/2 c Frozen peas -- thawed
2 oz Pimientos
Salt and pepper -- to taste
Heat oven to 375 F. Prepare and bake biscuits according to package
directions. Meanwhile, melt butter in large skillet. Add bell pepper
and celery; cook and stir 1 minute. Stir in flour, bouillon, and
thyme; cook until mixture is smooth and bubbly. Gradually add milk.
Cook over medium-high heat until mixture boils and thickens, stirring
constantly. Stir in chicken, peas, mushrooms, and pimiento; heat
thoroughly. Season with salt and pepper. To serve, split biscuits;
place 2 halves on each plate. Top with sauce.
