Lip smacken chicken and biscuits

• 1 1/2 lb cubed chicken breast
• 4 medium potatoes cubed
• 3 medium carrots
• 1 cup corn (canned or frozen)
• 1 cup peas (canned or frozen)
• 1/4 cup diced onions
• 1/4 cup diced celery
• 2 clove minced garlic
• 3 each chicken bouillon
• 2 tbsp butter and olive oil
• 2 tsp chopped parsley
• 2 pinch sage and thyme
• 2 can chicken gravy (small can)
• 1 dozen drop biscuits
• 4 oz milk/water as needed for thinning

1. Mince/dice all vegetables and chicken
2. In a large stove and oven pan, saute onion celery and garlic about 5 minutes in butter with 2 boullion
3. Add rest of the vegetables to the saute pan cook until al dente, season sage and thyme.
4. In the meantime cover the bottom of another pan with olive oil and cook chicken until no pink, salt and pepper to taste.
5. When chicken is cooked thoroughly add to vegetables, stir in chicken gravy and milk/water as desired until well blended, bring to a boil.
6. Follow a box recipe for drop biscuits, drop on top of boiling mixture cook 10 minutes on stove uncovered
7. Cook in a 400F preheated oven 10 minutes covered let cool about 5 minutes before serving

chicken breast, potatoes, carrots, corn, peas, onions, celery, garlic, chicken bouillon, butter, parsley, sage, chicken gravy, milk

Taken from cookpad.com/us/recipes/342541-lip-smacken-chicken-and-biscuits (may not work)