Savory Southern Chicken And Biscuits

• 1 lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breast, cut into 1-inch pieces
• 1 medium potato, cut into 1-inch pieces
• 1 medium yellow onion, cut into 1-inch 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
• 1/2 cup cold water
• 1 cup frozen peas, thawed
• 1 (4 ounce) jar pimientos, sliced & drained
• 19 3/4 ounces bob evans frozen buttermilk biscuits

1. Preheat oven to 375u0b0F.
2. Combine chicken, potato, onion, mushrooms, carrots, celery, broth, garlic, rosemary, salt and pepper in large saucepan.
3. Bring to a boil over high heat.
4. Reduce heat to low and simmer, uncovered, 5 minutes.
5. Stir in cornstarch mixture; cook 2 minutes.
6. Stir in peas and pimientos; return to a boil.
7. Transfer chicken mixture to 2-quart casserole dish; arrange frozen biscuits on top.
8. Bake 30 to 35 minutes or until biscuits are golden brown.
9. Refrigerate leftovers.

chicken, potato, yellow onion, mushrooms, fresh baby carrots, celery, chicken broth, garlic, rosemary, salt, black pepper, cornstarch, cold water, frozen peas, pimientos, bob evans

Taken from www.food.com/recipe/savory-southern-chicken-and-biscuits-313533 (may not work)