Quick Homestyle Chicken And Biscuits

Name: Quick Homestyle Chicken And Biscuits
Ingredients: 8 cups water; 2 skinless, boneless chicken breast halves; salt and ground black pepper to taste; 3 potatoes, peeled and diced; 3 carrots, peeled and diced; 2 stalks celery, chopped; 1 small onion, chopped; 2 cubes chicken bouillon; 2 bay leaves; 2 tablespoons cornstarch; 3 tablespoons water; 1 (10 ounce) can refrigerated biscuit dough; 2 tablespoons butter; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon dried parsley

16 ingredients

6 steps

Ingredients

8 cups water
2 skinless, boneless chicken breast halves
salt and ground black pepper to taste
3 potatoes, peeled and diced
3 carrots, peeled and diced
2 stalks celery, chopped
1 small onion, chopped
2 cubes chicken bouillon
2 bay leaves
2 tablespoons cornstarch
3 tablespoons water
1 (10 ounce) can refrigerated biscuit dough
2 tablespoons butter
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried parsley

Directions

1

Bring 8 cups water to a boil in a large saucepan. Sprinkle chicken with salt and black pepper and place into the boiling water. Reduce heat to medium-low; simmer until chicken is no longer pink inside, about 20 minutes. Remove chicken and chop. Reserve water in saucepan.
2

Stir potatoes, carrots, celery, onion, chicken bouillon cubes, and bay leaves into the water and bring back to a boil. Reduce heat to low and simmer until vegetables are tender, 15 to 20 minutes. Return chicken to the pot.
3

Preheat oven to 400 degrees F (200 degrees C).
4

Whisk cornstarch with 3 tablespoons water in a small bowl until smooth and stir mixture into the simmering soup until soup has thickened, about 1 minute.
5

Pour soup into a 9x9-inch casserole dish and top with biscuits. Melt butter in a small saucepan. Stir garlic powder, onion powder, and parsley into melted butter. Brush biscuits with seasoned butter.
6

Bake in the preheated oven until biscuits are golden brown, 10 to 12 minutes.