421
CALORIES
14
INGREDIENTS
Ingredients 5 Servings
- 1/4 cup (1/2 stick) butter
- 1 cup chopped onion
- 1/4 cup flour
- 2 cups chicken stock
- 1 cup milk
- 1/2 cup apple cider
- 1/2 teaspoon McCormick® Garlic Powder
- 1/2 teaspoon McCormick® Ground Cinnamon
- 1/2 teaspoon McCormick® Whole Thyme Leaves
- 1/4 teaspoon McCormick® Coarse Ground Black Pepper
- 2 cups cubed cooked chicken
- 1 large sweet potato, peeled and cut into 1/2-inch cubes (about 2 cups)
- 1 cup frozen peas
- 1 can (7.5 ounces) refrigerated biscuits, (10 biscuits)
INSTRUCTIONS
- 1 Preheat oven to 450°F. Melt butter in large ovenproof nonstick skillet on medium-high heat. Add onion; cook and stir 5 minutes or until softened. Sprinkle with flour. Stir with whisk until mixture is well blended. Add stock, milk, apple cider, garlic powder, cinnamon, thyme and pepper; whisk until mixture is smooth.
- 2 Stir in chicken, sweet potatoes and peas. Bring to boil. Reduce heat to medium; cook and stir 15 minutes or until sweet potatoes are tender.
- 3 Place biscuits on top of chicken mixture. Bake 10 minutes or until biscuits are golden brown.
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