|2-3 chicken breasts (cut in chunks or cut up after cooking)|
2-3 stalks of celery chopped
1 onion chopped
2-3 carrots chopped
1 box frozen peas
1 carton of mushrooms (you can use canned)
1 cup frozen corn
fresh herbs...I used parsley, sage and thyme
Chicken stock (probably 2 boxes, but I used some home made and 1 box)
Flour and butter to make a roux (or leftover cream gravy)
salt and pepper
1-2 cans of crescents or biscuits
I change out my vegetable all the time...this week, I used a bag of frozen cauliflower, 1/2 a bag of frozen green beans, a bag of frozen peas and carrots, and an onion.
In a large dutch oven, begin to saute onions, celery and carrots til very soft...in either olive oil or butter. Add chicken, salt, pepper, onion powder, garlic powder and oregano; stir to coat and cook til done. Add the mushrooms.
Add chicken stock and roux to the thickness you like...mine is somewhere between a soup and stew...not super thick. Bring to a boil and then lower the temperature just a bit and add biscuits or crescents (cut into smaller pieces). Let the dough cook and then turn the temperature down to a simmer.
Add leftover gravy or a little bit of white / country gravy mix to the pot. Add corn and peas and fresh herbs to the pot and simmer for 15 minutes or so before serving.