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Categories:
apple chicken sausage carrots olive oil butter flour chicken broth frozen peas biscuit baking mix milk
Viewed: 7 - Published at: 3 years agoIngredients
- 12 ounces apple chicken sausage Johnsonville(R) Fully Cooked, cut into coins
- 1/4 cup chopped carrots each, celery and onion
- 1 tablespoon olive oil
- 1/4 cup butter
- 3 tablespoons flour
- 2 cups reduced sodium chicken broth
- 1/4 cup frozen peas
- 1 cup biscuit /baking mix
- 1/3 cup milk
Method
- In a large saucepan, saute the sausage, carrots, celery and onion in oil for 2-3 minutes until vegetables are tender. Set aside.
- In the same pan, melt butter over medium heat. Stir in flour until smooth. Gradually add chicken broth. Bring to a boil; cook and stir for 1 minute or until thickened.
- Stir in peas. Return sausage mixture to pan.
- In a bowl, combine biscuit mix and milk until a soft dough forms. Drop by tablespoonfuls onto boiling sausage mixture. Reduce heat; cook uncovered 10 minutes. Cover pan; cook 10 minutes longer.
