Chicken Stew

This recipe originated once again from my sister in law Rachel...can you tell she is a fantastic cook? It is the ultimate in comfort food. It is kind of a mix between a chicken pot pie and chicken noodle soup. So YUMMY! One of my very favorite foods!

Chicken Stew

1/2 the meat from a whole roasted chicken (either store bought or home made)
1/2 onion, diced
3 ribs celery, chopped
3-5 carrots, peeled and sliced
3 cloves minced garlic
2 cartons chicken broth
1 can cream of chicken soup
1/2 pkg. frozen egg noodles
2 C frozen corn
1-2 C frozen peas
6-9 frozen biscuits
salt & pepper to taste
rosemary, thyme and chipolte chili powder to taste
olive oil

Heat olive oil over med-high heat in an oven-safe stockpot or dutch oven. Saute onion, garlic, carrot and celery until softened. Add chicken, soup and broth to the veggies. Heat mixture to boiling. Once boiling add the egg noodles and continue to boil until they are cooked (see package directions for approximate times). The stew should have thickened to a consistency a little thicker than a soup. Season to taste...be careful with the chipolte chili powder (it is hot). I only add a dash or two of this, just enough to give it a smoky flavor. Check the consistency and add more broth if needed or cook a little longer to thicken more. You want it to be thick enough that the biscuits you are about to place on top will not sink straight to the bottom but be thin enough that it will not be like glue after the biscuits soak up a little of the moisture. Add frozen veggies and heat until bubbling again. Place biscuits gently on top being careful not to crowd. If they do sink a little don't worry, they will still bake up. Preheat oven according to biscuit directions. Place the pot in the middle of your preheated oven. Bake according to package directions or until biscuits are golden brown on top. Remove from oven and let sit for 5 minutes before serving. Enjoy .