Chicken and Green Onion Biscuits

Amount     

Measure         

Ingredient -- Preparation Method

--------         

------------         

--------------------------------

1 1/2          

pounds           

chicken breast halves without skin

2 1/4          

cups                

water

1                  

whole              

bay leaf

3                 

medium          

white potatoes -- peeled and cubed

1                 

medium          

onion -- chopped

1                 

large               

garlic clove -- minced

1                 

cup                 

carrots -- sliced

1                 

cup                  

peas -- frozen

4 ounces mushroom caps -- sliced

8             

ounces                

low fat evaporated milk

1/2              

teaspoon        

salt

5                 

tablespoons   

flour -- all-purpose

1                 

teaspoon        

dried basil -- crushed

3/4              

teaspoon        

poultry seasoning -- see recipe

1/2              

teaspoon        

pepper

2/3              

cup                  

flour -- all-purpose

1                 

tablespoon     

green onions -- thinly sliced

1                 

teaspoon         

baking powder

1                 

teaspoon         

sugar

1/4              

teaspoon         

dried basil -- crushed

1                 

dash                 

salt

1/3              

cup                   

milk -- 2% low fat

4                 

teaspoons       

vegetable oil

Rinse chicken and pat dry. In a 4 quart Dutch oven combine chicken, water and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 20 to 25 minutes, or until chicken is tender and no longer pink. Drain; reserving chicken stock. Discard bay leaf. Cool chicken slightly; discard bones and cut up chicken into bite-size pieces. 
Meanwhile, in a medium saucepan cook potatoes, carrots, garlic, and onion in a small amount of boiling water, about 10 minutes, or until potatoes are tender. Drain; keep warm.
For sauce, in medium saucepan stir together the evaporated milk, flour, basil, poultry seasonings, salt and pepper. Add 1 cup of the reserved chicken stock, stirring until smooth. Cook and stir over medium heat until thickened and bubbly. 
Gently stir together the cut-up chicken, drained vegetables, peas and sauce. Keep warm while preparing green onion biscuits.
Spoon chicken mixture into a 2-quart baking dish. Drop biscuit topping onto mixture to form 8 small biscuits. Bake at 400F for 20 to 25 minutes, or until biscuits are golden. Makes 6 servings.
Green Onion Biscuits: In a medium mixing bowl stir together flour, green onions, baking powder, sugar, basil, and salt. Stir together milk and oil. Stir milk mixture into flour mixture until just combined.
Per Serving: 329 Calories; 7g Fat (18.9% calories from fat); 29g Protein; 37g Carbohydrate; 4g Dietary Fiber; 60mg Cholesterol; 456mg Sodium. Exchanges: 1 1/2 Grain (Starch); 3 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

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