Name: Chicken and Biscuits
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: Serves 6-8
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 2 medium carrots, peeled and diced; 2 celery stalks, diced; 3 cloves garlic, minced; 4 cups cooked chicken, shredded (about 1 rotisserie chicken); 1/4 cup all-purpose flour; 2 cups chicken broth; 1 cup whole milk; 1 cup frozen peas; 1 tablespoon fresh thyme leaves; 2 1/4 cups all-purpose baking mix (like Bisquick); 2/3 cup milk (for biscuits); Salt and freshly ground black pepper, to taste

Instructions

Prepare the vegetables

Heat olive oil in a large oven-safe skillet over medium heat. Add the diced onion, carrots, and celery, cooking until softened, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Create the sauce base

Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to cook the flour. Gradually whisk in the chicken broth and milk, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened, about 5 minutes.
Complete the filling

Add the shredded chicken, frozen peas, and thyme to the skillet. Season with salt and pepper to taste. Stir to combine and simmer for 2-3 minutes. Remove from heat.
Prepare the biscuits

Preheat oven to 425°F (220°C). In a medium bowl, combine the baking mix and 2/3 cup milk, stirring just until a soft dough forms. Do not overmix.
Assemble and bake

Drop spoonfuls of the biscuit dough over the chicken mixture, creating 8-10 biscuits. Leave some space between them as they will expand during baking. Transfer the skillet to the preheated oven and bake for 18-22 minutes, until the biscuits are golden brown and cooked through.
Rest and serve

Remove from the oven and let stand for 5 minutes before serving. The filling will be very hot, so use caution when serving.

Chicken and Biscuits

Ingredients

Instructions

Nutritional Information