Description
A comforting dish featuring a rich, creamy chicken filling with tender vegetables and flaky biscuits on top.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, sliced
- 1 cup peas
- 1 cup potatoes, diced
- 1/2 cup onion, chopped
- 1/2 cup celery, diced
- 3 cups chicken broth
- 1/2 cup milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
- 1 package biscuit mix
- 1/3 cup milk (for biscuit topping)
- 1 cup shredded cheese (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Melt butter in a large pan over medium heat. Sauté onions, celery, carrots, and potatoes until tender, about 5-7 minutes.
- Stir in flour, salt, pepper, and thyme. Cook for 1-2 minutes, then gradually add chicken broth and milk, stirring until thickened.
- Add shredded chicken and peas to the thickened sauce, mix well, and pour into a pie dish.
- Prepare biscuit dough according to package instructions, adding 1/3 cup of milk.
- Drop spoonfuls of biscuit dough over the chicken mixture.
- Bake for 25-30 minutes until biscuits are golden brown.
- Allow to cool a few minutes before serving.
Notes
Feel free to substitute vegetables as desired. Leftover rotisserie chicken adds great flavor, and a sprinkle of cheese in the biscuit dough can enhance taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg