Serves 1
Directions
- 1Heat the olive oil in a large saucepan over medium heat.
- 2Add the minced rosemary and stir for 30 seconds before adding the onions, carrots, and celery.
- 3Once the onions are translucent, add the garlic, salt, and pepper.
- 4Cook and stir until garlic is fragrant.
- 5Add in the butter. Once melted, stir in the flour. Keep stirring until the flour turns golden brown and the mixture has thickened.
- 6Slowly pour in the evaporated milk and stir to combine.
- 7Once thickened, pour in the chicken broth.
- 8Add the chicken, seasonings (bouillon, pepper, paprika), and rosemary stalks.
- 9Cover and simmer for 10 minutes.
- 10Remove the rosemary stalks and add in the biscuits.
- 11Cover and simmer for 10 minutes or until biscuits are fully cooked.
Ingredients
- 1 chopped onion
- 4 chopped carrots
- 3 chopped celery stalks
- 1 Tbsp minced fresh rosemary
- 3 Tbsp olive oil
- 8 cloves minced garlic
- 0.25 tsp salt
- 0.25 tsp pepper
- 4 Tbsp unsalted butter
- 4 Tbsp all-purpose flour
- 12 oz evaporated milk
- 6 cups chicken broth
- 3 stalks fresh rosemary
- 2 cooked, shredded chicken breasts
- 1 tsp each bouillon
- 1 tsp each pepper
- 1 tsp each paprika
- 8 Pillsbury butter biscuits, quartered
Equipment
large saucepanwooden spooncutting boardknifelidtongs
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