Description
A warm and comforting dish perfect for autumn, featuring tender chicken and flaky biscuits in a savory pie.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup peas
- 1/2 cup onion, chopped
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 1 can refrigerated biscuit dough
Instructions
- Preheat the oven to 400°F (200°C).
- In a large skillet, melt butter over medium heat. Add onions, carrots, and celery, and sauté until softened.
- Stir in flour and cook for 1 minute.
- Gradually add chicken broth and milk, stirring constantly until the mixture thickens.
- Add shredded chicken, peas, thyme, rosemary, salt, and pepper. Mix well.
- Pour the chicken mixture into a baking dish.
- Top with biscuit dough, breaking it into pieces and placing it over the filling.
- Bake for 25-30 minutes or until the biscuits are golden brown.
- Let it cool for a few minutes before serving.
Notes
- Feel free to add other vegetables like corn or green beans.
- This dish can be made ahead of time and reheated.
- For a richer flavor, use homemade chicken broth.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg