Ingredients

• 4 ea buttermilk biscuits
• 5 T butter
• 1 ea sweet onion, 1/2-inch dice
• 3 stalks celery, 1/2-inch dice
• 4 cl garlic, minced
• 3 T flour
• 5 C chicken broth
• 1/2 C dry white wine
• 3 ea carrots, peeled, 1/4-inch slice
• 4 ea Yukon Gold or baby red potatoes, 1/2-inch dice
• 2 C cooked chicken, shredded
• 1 C corn kernals
• 1 C peas
• 2 C green beans, 1-inch slices
• 2 ea bay leaves
• 1 C heavy cream

Instructions

1. Saute the onions, celery, and garlic in the butter until translucent. Stir in the flour and cook to form a roux, then whisk in the broth and wine. Add the carrots, potatoes, and bay leaves and cook until the potatoes are fork tender.
2. Add the chicken, corn, and peas and simmer until the corn and peas are tender. Reduce heat to low and stir in the cream. Season to taste.
3. Remove the bay leaves, plate, and serve hot.

Source: www.averiecooks.com

Contributed by: Skip