Chicken and vegetable bake

I love easy recipes. Especially a recipe that you can make a day or two in advance and then finish in the oven. This recipe is simple and quick. Just add storebought bicuits in a can (gosh, I loves those) and bake. The result is bubbly home comfort goodness.

Chicken and veggie bake

1/4c olive oil
1.5 c  cooked chopped or shredded chicken
1c peas
3 carrots, chopped
3 celery stalks, chopped
1 onion, chopped
1/8c flour
1.5c water
1/2t turmeric(optional, I think it adds a little bit of warmth to the dish)
1t salt
1t pepper
1-2 cans of storebought biscuits. The ones in the fun poppable can.

In a large pot over medium heat,add olive oil and sautee carrots, celery, and onion until soft. Add flour and mix. Make sure the flour is not visible. Add water, chicken and peas and mix. Reduce to medium low.  It should start to thicken up. Add tumeric, salt and pepper. If it starts to thicken too much, add more water. Add mixture to an 11x13 dish and top with the canned biscuits. And like the true fat kid I am at heart, I usually use two cans. Enough to cover the top. You can either cut them in half or leave them whole.  Bake at 350 for about 20 minutes or until biscuits are golden brown.

You can do virtually all the chopping prep and put it in a bag and even freeze it if need be and cook when you're ready. Just don't add the biscuits until right before you bake. You can even make it up until the baking point. Even after you add the water and what not. Just put it in the 11x13 dish and freeze. Then add biscuits before baking. If you do plan to freeze it, bake uncovered for 30 minutes then add the biscuits and bake for an additional 20 minutes.