• 2 or 3 boneless, skinless Chicken Breast
• 1/2 cup Butter (1 stick)
• 1/2 cup Flour
• 1 cup Celery diced
• 1 cup Carrots sliced
• 1 cup frozen Peas
• 1 large Onion diced
• 5 14 oz cans Chicken Broth (stock)
• 2 cups Bisquick
• 3/4 cup Milk
• 1 teaspoon Sage
• Salt & Pepper to taste.

Directions

• Place Chicken Broth into a 3 quart pot
• Add all Vegetables, heat to boiling, then turn off.
• In a large chicken fryer, heat to Hot, add Chicken (cut into bite size pieces). No oil in pan, this gives you more browning in the pan for the gravy. Cook until done (do not over cook)
• Remove chicken to a bowl, add Butter & Flour to pan, cook until bubbly and no lumps, add Chicken stock taken from cooked Vegetable pot.
• Add and heat until you have all liquid used.
• Salt & Pepper to taste
• Add Sage
• Add Chicken & Vegetables
• Cook until all is married together, taste test it, adjust if necessary.
• In a small bowl, mix Bisquick & Milk with a fork
• Drop by spoonfuls into bubbling mixture. Cook for ten minutes uncovered, cover and cook ten more minutes.

• 6 servings