Creamy Chicken & Sage Stew with Biscuits

I've been making this recipe for years and it's always a favourite! Don't tell anybody, but I use the biscuits from a tube which makes this dish extremely easy. It's a great way to use up leftover cooked chicken or turkey, and if you have leftover veggies you can throw those in as well - it's just a great way to use up all of those holiday leftovers.

But while this is definitely an easy weeknight leftovers kind of meal, that certainly doesn't mean it's boring! This is a soul-warming stew that's creamy, but not too creamy, and extremely flavorful. When combined with the fluffy biscuits on top it's just. So. Good!

Serves: 4-6

Prep Time: approx 10-15 mins

Cook Time: approx 45 mins

What you need:

• 1 onion, chopped

• 2 celery stalks, chopped

• 1/2 cup butter

• 1/3 cup all-purpose flour

• 2 cans (10-1/2 ounces) condensed chicken broth,

• 1.5 cups 2% milk

• 1 bunch parsley, chopped

• 1 bunch sage, chopped

• 1 teaspoon salt

• 1 teaspoon pepper

• 4 chicken breasts, cooked & cut into chunks

• 1 cup cooked peas (frozen works great)

• 2 carrots, cut into bite sized pieces

• 2 tubes (16.3 ounces) large refrigerated buttermilk biscuits

What you do:

1. Preheat oven to 375 degrees. In a 12” (or larger) ovenproof skillet, sauté the onion until translucent – about 10 mins. Add the celery to the onion halfway through and sauté together for remaining 5 mins. Note: If you do not have a large enough oven proof skillet, you can use a large pot for steps 1-2, and then transfer into a large casserole dish for step 3.

2. Stir in the flour until well combined, and then mix in the condensed chicken broth, milk, herbs, salt & pepper. Bring to a boil and stir until thickened, about 5 mins. Reduce heat and add the chicken, peas, and carrots.

3. Arrange the biscuits in an even, single layer over the contents of the pan, and then bake until golden brown – about 25 mins. Enjoy!