Ingredients
2 cups cooked chicken, shredded or diced (rotisserie or leftovers work great)
2 tablespoons unsalted butter
1 small onion, chopped
2 cloves garlic, minced
2 carrots, diced
1 celery stalk, diced
¾ cup frozen peas
2 tablespoons all-purpose flour
1½ cups chicken broth
½ cup milk or heavy cream
1 teaspoon dried thyme
Salt and black pepper, to taste
1 (8-count) can refrigerated Grands biscuits
Instructions
Preheat oven to 375 °F (190 °C). Grease a 9-inch pie dish or ovenproof skillet.
In a large skillet over medium heat, melt butter. Add onion, carrots, and celery; sauté 5–6 minutes until softened.
Stir in garlic and cook 30 seconds until fragrant.
Sprinkle flour over vegetables, stirring to coat, and cook 1–2 minutes to remove raw flour taste.
Gradually whisk in chicken broth and milk (or cream), stirring constantly until mixture thickens and becomes creamy, about 3–4 minutes.
Stir in cooked chicken, frozen peas, dried thyme, and season with salt and pepper. Remove from heat.
Arrange Grands biscuits on top of the chicken filling, spacing them evenly.
Bake for 20–25 minutes, until biscuits are puffed and golden and filling is bubbly around the edges.
Remove from oven and let rest for 5 minutes before serving warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
