Ingredients
- 6 tablespoons unsalted butter divided
- 1 medium yellow onion diced, about 1 1/2 cups
- 2 medium carrots peeled and diced, about 1 cup
- 3 celery stalks diced, about 1 cup
- 3/4 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon onion powder
- 5 tablespoons all-purpose flour
- 3 garlic cloves minced
- 2 cups low-sodium chicken broth
- 1 cup milk 2% or whole
- 1 pound cooked boneless chicken shredded
- 2/3 cup frozen peas unthawed
- 1/2 cup corn kernels fresh or canned and drained
- 1 can refrigerated biscuits (16 ounces) separated
Instructions
- Preheat your oven to 375°F.
- In a large skillet, melt 4 tablespoons of butter over medium-high heat. Once melted, add diced onion, carrots, celery, thyme, kosher salt, black pepper, and onion powder. Sauté the mixture until the vegetables are tender and slightly browned, about 5 to 7 minutes.
- Sprinkle in all-purpose flour and add the minced garlic. Stir for about 30 seconds until the flour coats the vegetables and no dry spots remain.
- Gradually pour in the chicken broth and milk, scraping the pan to lift any browned bits. Bring the mixture to a simmer and allow it to thicken for approximately 4-5 minutes.
- Stir in the shredded chicken, frozen peas, and corn kernels. Adjust salt and pepper if needed. Spread the filling evenly in a 9x13-inch baking dish. Arrange the separated biscuits on top in a single layer.
- Bake in the preheated oven until the biscuits are golden and the filling is bubbling, about 20-30 minutes.
- Melt the remaining 2 tablespoons of butter and brush it over the biscuits. Let the casserole cool for a 10-15 minutes before serving.
