Ingredients
- 4 tablespoons unsalted butter
- 1 cup chopped onion
- 1 cup chopped carrots
- 3/4 cup chopped celery ribs
- 5 tablespoons all-purpose flour
- 2 cups reduced-sodium chicken broth
- 2/3 cup whole milk
- 1/3 cup heavy cream
- 3/4 teaspoon kosher salt or to taste
- 1/4 teaspoon ground black pepper or to taste
- 4 cups cooked chicken shredded or diced
- 3/4 cup frozen peas
- 1 package refrigerated biscuit dough about 8-10 biscuits
- Fresh parsley chopped, for optional garnish
Instructions
- Preheat your oven to 400°F and lightly grease a baking dish.
- In a large skillet, melt butter over medium heat. Add the onion, carrots, and celery, and cook until they are soft, about 5-7 minutes.
- Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth, milk, and cream. Continue stirring while the mixture simmers and thickens for about 5-7 minutes. Season with salt and pepper.
- Mix in the shredded chicken and frozen peas until evenly combined, then remove the skillet from the heat.
- Pour the chicken mixture into the prepared baking dish. Arrange the refrigerated biscuits on top and press them slightly into the mixture.
- Bake in the preheated oven according to the biscuit package instructions (14-17 minutes) until the biscuits are golden brown and the filling is bubbling. Allow to cool for a few minutes before serving. Garnish with fresh parsley.