Ingredients
6 individually frozen biscuits1 can (49-1/2 ounces) chicken broth, divided1-1/2 pounds boneless skinless chicken breasts, cubed5 medium carrots, coarsely chopped2 celery ribs, chopped1/2 cup chopped onion1/2 cup frozen corn3 teaspoons dried basil1/4 teaspoon pepper1 cup all-purpose flour3/4 teaspoon browning sauce, optional
Preparation
Bake biscuits according to package directions. Meanwhile, in a Dutch oven, combine 4 cups broth, chicken, carrots, celery, onion, corn, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until vegetables are tender.
In a small bowl, combine flour and remaining broth until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Split biscuits; top with chicken mixture.
