Easy Chicken Stew with Biscuit Topping

Ingredients

• 3 large boneless breasts, cubed
• 4 cups low sodium chicken stock
• 1/2 cup evaporated milk
• one bay leaf
• 1 tsp Herbes de  Provence or thyme
• 1 tsp garlic powder
• 2 diced carrots
• 3 diced potatoes
• 1 cup frozen peas 
• 3 tbsp butter
• 2 stalks celery diced
• 1/2 onion diced
• 12 button mushrooms, sliced
• 1/3 cup all purpose flour
• 1/2 tsp kosher salt
• 1/2 tsp pepper

To prepare

1. In a saucepan, combine chicken, carrots, peas, potatoes and celery. Add garlic powder, bay leaf, seasonings, and chicken broth to cover and boil for 15 minutes.
2. Remove from heat. Remove chicken and vegetables, strain broth into a bowl to use for later, and set aside.
3. Saute the mushrooms, and onion, in a non stick pan in the butter over medium high heat. Saute until the mushrooms begin to release their water. 
4. Sprinkle flour over all and continue to saute until the veggies are well covered.
5. Slowly add the reserved chicken stock and evaporated milk, bring to a boil and simmer until the gravy thickens.
6. Add your reserved vegetables and chicken.

Biscuit Batter

* 2 cups flour
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon Herbes de Provence or Thyme
* 1/2 teaspoon pepper
* 8 tablespoons butter
* 3/4 cup milk

Directions

1. Sift together dry ingredients
2. Cut in the butter using clean hands and mix until mixture has a crumb texture.
3. Stir in milk to make a soft dough
4. When ready to bake transfer stew to a casserole dish then drop spoonfuls of the biscuit batter over the top to cover most of the filling
5. Bake in uncovered in a 400 oven for about 25 minutes until the stew is bubbling and the biscuits are golden.