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Ingredients
1 Pound boneless, skinless chicken thighs or breasts, cut into 1" pieces
1 Medium potato, cut into 1" pieces
1 Medium yellow onion, cut into 1" pieces
8 Ounces fresh mushrooms, quartered
1 Cup fresh baby carrots
1 Cup celery, chopped
1 (14 1/2 ounce) Can chicken broth
3 Garlic cloves, minced
1 Teaspoon dried rosemary leaves
1 Teaspoon salt
1 Teaspoon black pepper
3 Tablespoons cornstarch blended with 1/2 cup cold water
1 Cup frozen peas, thawed
1 (4 ounce) Jar sliced pimentos, drained
1 Package Bob Evans Frozen Buttermilk Biscuits
Instructions
Preheat oven to 375�F. Combine chicken, potato, onion, mushrooms, carrots, celery, broth, garlic, rosemary, salt and pepper in large saucepan. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, 5 minutes.
Stir in cornstarch mixture; cook 2 minutes. Stir in peas and pimentos; return to a boil. Transfer chicken mixture to 2-quart casserole dish; arrange frozen biscuits on top. Bake 30 to 35 minutes or until biscuits are golden brown. Refrigerate leftovers.