Preheat oven to 350 levels. In a big pan, add rooster broth and produce to a boil.
Stir in onions, potato, candy potato, carrots, and celery. Carry again to a boil, scale back warmth, and canopy. Simmer for six minutes.
Add rooster items and frozen peas, breaking them up. Carry again to a boil, flip warmth to simmer, cowl, and cook dinner for five minutes.
Place a colander into a big bowl. Pour rooster, greens, and broth right into a colander. Add strained broth again to the pan. Put aside rooster and greens.
In a separate small bowl, add flour. Regularly add milk to the flour stirring with a whisk, till effectively blended.
Improve warmth to medium with the broth. Stir in milk/flour combination with a whisk. Prepare dinner for five minutes or till thickened. Stir typically.
Add again rooster and greens, together with thyme, salt, and pepper. Combine effectively.
Coat an 11 x 7 baking dish (see Procuring Tip) with cooking spray and pour within the rooster stew.
Open the bundle of biscuits, separate them, and place on prime of rooster stew. Line them evenly over prime.
Place the pie on a foil-lined baking sheet and bake for 14-16 minutes till the biscuits are actual golden brown. Notice: If they aren’t browned sufficient to your liking, or they nonetheless don’t bake utterly, take away and place biscuits on a baking sheet and proceed to bake in a 350-degree oven till actual golden brown, about 6-10 minutes. Or bake biscuits individually on a baking sheet whereas the casserole is baking. If baked individually, comply with biscuit directions.
To serve, spoon into every bowl and prime with 1 biscuit. There will likely be two additional biscuits for whoever needs it.
