Chicken Pot Pie Chowder

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2 tbsp (30 mL) canola oil

1 medium onion

2 garlic cloves

¼ cup (50 mL) flour

2 cups (500 mL) reduced-sodium chicken stock

½ tsp (2 mL) salt

¼ tsp (1 mL) black pepper

2 cups (500 mL) milk

2 cups (500 mL) frozen vegetable medley (like corn, green beans, carrots, and peas)

1½ cups (375 mL) chopped cooked chicken

½ cup (125 mL) loosely packed fresh parsley leaves

1 pkg (7.5 oz or 340 g) buttermilk biscuits

Directions at pamperedchef.com

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