INGREDIENTS
30 mLs
canola oil
1 medium
onion
2
garlic cloves
50 mLs
flour
500 mLs
low sodium chicken stock
2 mLs
salt
1 mL
black pepper
500 mLs
milk
500 mLs
vegetable medley
375 mLs
cooked chicken
125 mLs
fresh parsley leaves
1 pkg
buttermilk biscuits