INGREDIENTS
1/2 cup
butter
1 cup
diced onions
1 cup
chopped carrots (about 2 medium)
3/4 cup
chopped celery (about 2 stalks)
1/2 tsp
dried thyme leaves (not ground)
1/2 tsp
seasoned salt
1/2 tsp
fresh ground black pepper
1/2 cup
all-purpose flour
2 cups
low-sodium chicken broth
1 cup
milk (I use 2%)
2 cups
chopped cooked chicken breast meat (rotisserie chicken is a great choice)
1 cup
frozen sweet peas
3/4 cup
frozen corn
1
to 2 tablespoons minced fresh parsley
1 16.3 ounce can
(refrigerated buttermilk biscuits (8 biscuits))