Chicken 'n Biscuits

YOU WILL NEED – For the Biscuit Top

•          1/3 cup (113mL) cold milk
•          ¼ cup (60mL) canola oil

YOU WILL NEED – For the Chicken & Gravy

•          3 to 4 cups milk
•          2 cups cubed chicken breast
•          ¼ cup (56g) butter
•          1 cup of frozen peas, carrots (petite diced) or corn

DIRECTIONS

1.      Remove clear bag found inside your pouch and set aside
2.      Prepare Biscuit Top : Add contents of found directly inside your pouch to a medium bowl.  Stir in milk and oil.  Mix just until combined. Set aside.
3.      Prepare Chicken : Preheat oven 350F
4.      Add half butter to your skillet, set on medium heat.  Once butter slightly melts, add your cubed chicken.  Brown chicken on all sides and remove from skillet. 
5.      Keep skillet on to medium heat and add your remaining butter. Allow it to melt slightly and then add the contents of the unlabeled bag.  Blend butter with mixture until it’s slightly smooth and pasty, about 45 seconds.
6.      Slowly add in the milk to your skillet, whisking vigorously at the same time until the mixture has dissolved fully into the milk.  Add additional milk, ½ cup at a time if you like a thinner consistency.  It will thicken as it cooks and you can add additional milk to adjust to preference.  Start with 2 cups of milk and add more as it thickens.
7.      Once gravy is thick to your consistency of choice, return chicken to the pan. Add your vegetables. Turn off heat, stir
8.      If using an oven proof skillet, spread the biscuit mix onto the chicken mix.  If not oven proof, transfer chicken mix to an oven proof baking dish and add biscuit mix on top. 
9.      Bake for 30 to 40 minutes until biscuit top browns lightly and your gravy is bubbly underneath. Cool 5 minutes and serve