Turkey & Vegetables with Savory Herb Biscuits

This easy to make dish is the perfect way to use up any left-over turkey or chicken you may have on hand.

1/2 Cup / 125 ml Pearl Onions
1/2 Cup / 125 ml Thinly Sliced Carrots
2 teas. / 10 ml Watkins Liquid Onion Spice
1 Cup /  250 ml Diced Cooked Potatoes
1 Cup / 250 ml Snow Peas, ends and strings removed
2 Cups / 500 ml Cubed Cooked Chicken or Turkey
3 / 4 Cup / 180 ml Water
4 teas. / 20 ml Watkins Chicken Soup Base
2 teas. / 15 ml Watkins Poultry Seasoning, more if desired
1 / 8 to 1 /4 teas. / 1.5 to 2.5 ml Watkins Black Pepper
1 Tbsp. / 15 ml Cornstarch mixed with 2 Tbsp. / 30 ml Cold Water

Savory Herb Biscuits (recipe under breads section)

Saute onions and carrots in liquid spice until tender; about six minutes.   Add the remaining ingredients except cornstarch, and cook over medium-low heat until mixture begins to boil.  Add the cornstarch mixture and cook until sauce begins to thicken.  To serve, place chicken mixture on serving plate; top with biscuits.  Makes 4 servings.

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