1/4 cup flour
2 cups chicken broth
2 cups milk
2 cups chopped, cooked chicken
2 cups frozen mixed vegetables
1/4 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp pepper
1 (7.5-oz) can refrigerated buttermilk biscuits
Preheat oven to 400ºF. In a Dutch oven, melt butter. Stir in flour and cook on medium high heat for 1 minute. Slowly whisk in chicken broth. Bring to a boil and reduce heat to simmer. Add milk, chicken, vegetables, garlic powder, onion powder, salt and pepper. Simmer for 10 minutes. Gently place biscuits on top of soup. Bake, uncovered 12 to 15 minutes, until biscuits are golden brown.