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servings
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Ingredients
- Boneless/skinless chicken thighs or breast feel free to use a rotisserie chicken to cut down on prep time
- 1 can Pillsbury Buttermilk biscuits
- 1 can Cream of Chicken Soup I like to use cream of mushroom sometimes as well
- 1 32 once box chicken stock
- 1 1/4 cup milk
- 1/2 tsp poultry seasoning (I use Season All)
- 1/2 tsp black pepper
- 1/2 stick butter
- 1 tbsp olive oil
- 1/4 cup flour
Ingredients
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Instructions
- Rinse and dice chicken. Heat olive oil over medium heat and add chicken. Season chicken with poultry seasoning while cooking meat thoroughly until no longer pink. Set chicken aside.
- Flatten each biscuit as much as you can by using your hands. Cut biscuits into ½ inch nuggets. Cut them into long pieces vertically first and then cut them horizontally into nuggets. Keep them separated so they don’t stick to each other.
- In a large pot, add soup, 1 ½ cup milk, and stock and whisk together. Add black pepper. Bring to a boil and add butter. When butter has melted reduce heat to medium.
- When butter melts start adding biscuit pieces to soup mixture in large pot. Let the biscuits boil slightly. While biscuits are boiling start making your thickener.
- In a separate bowl whisk flour and ¾ cup of milk. Add thickener to soup and biscuits to thicken the liquid.
- Once liquid starts to thicken, add chicken. Cover, and cook over medium heat for about 20-25 minutes. Stir periodically. When biscuits are no longer doughy but firm, your meal is ready to eat!
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