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Quick Homestyle Chicken and Biscuits
This is my mother-in-law's recipe that has become a favorite in our house! Perfect for those chilly winter days.
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Bring 2 liter 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.
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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.
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Preheat oven to 200 degrees ( 200 C ).
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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.
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Pour soup into a centimetre 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.
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Bake in the preheated oven until biscuits are golden brown, 10 to 12 minutes.
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