Pillsbury Canadian Baking Challenge

INGREDIENTS

2 cups cooked chicken, (breasts and thighs), about 4 total cut into small pieces.

3 tablespoons each of oil and butter, (divided).

1 bunch fresh sage leaves plus one-quarter teaspoon dry sage.

1 teaspoon each, salt & pepper, (divided).

1 small onion, chopped finely.

1 rib celery, chopped finely.

2 cloves garlic, minced.

One and a half cups cubed potatoes, (about 3 medium).

1 cup cooked, cubed carrots, (about one large).

1 cup frozen peas.

One quarter cup dry white wine, (optional), or more chicken broth.

3 tablespoons flour.

1 can Pillsbury grand biscuits, (8 pack).

Two and a half cups low sodium chicken broth.

One half cup of half and half or heavy cream, your choice.

INSTRUCTIONS

Cook potatoes and carrots, drain and cool.

In a heavy-bottom, medium-sized pot, add 1 tablespoon butter and 1 tablespoon olive oil. Heat, add and brown chicken. Remove from pot, set aside.

Add remaining oil and butter to pot.

Sauté chopped onions and celery for 2 to 3 minutes. Then add chopped garlic and 2 tablespoons of chopped fresh sage leaves and one-quarter teaspoon dried sage. Cook for a few minutes more. Then add wine, and cook 2 more minutes. Sprinkle in flour, stirring constantly for about 5 minutes.

Slowly add 2 and a half cups chicken broth.

Return cooked chicken to the pot and simmer for about 25 minutes, lid on. Add half and half and all vegetables. Heat until hot.

Adjust salt and pepper to your taste.

Preheat your oven at 375.

Fill oven-proof soup cups, leaving about 1 inch from the top.

Open can of biscuits.

Top each cup with one biscuit. Brush each top of biscuit with 1 tablespoon of melted butter. Add 1 whole sage leaf center of biscuit. Brush top of leaf with butter. (Will act like glue).

Bake for 20 minutes. Makes 4 servings.

PS - cook remaining biscuits to go along with soup pots.