Ingredients
For the Filling
- 2 cups cooked chicken, shredded Can use rotisserie chicken for convenience.
- 1 cup carrots, diced Fresh or frozen are both acceptable.
- 1 cup peas Fresh or frozen work well.
- 1/2 cup celery, diced
- 1 cup onion, diced
- 1/4 cup butter
- 1/4 cup all-purpose flour Can substitute with gluten-free flour.
- 1 cup chicken broth
- 1 cup milk Can use dairy-free milk if desired.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
For the Biscuit Topping
- 1 package biscuit dough Can use homemade or store-bought.
Method
Preparation
- Preheat the oven to 425°F (220°C).
- In a large skillet, melt butter over medium heat. Add onions, carrots, and celery; sauté until softened.
- Stir in flour, salt, pepper, thyme, and Worcestershire sauce. Cook for 1-2 minutes, stirring constantly.
- Gradually stir in chicken broth and milk. Cook until the mixture thickens, about 5 minutes.
- Add shredded chicken and peas; mix well.
- Pour the filling into a baking dish.
Baking
- Drop or roll biscuit dough over the top of the chicken mixture.
- Bake for 25-30 minutes or until biscuits are golden brown.
- Let cool for a few minutes before serving.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 40gProtein: 30gFat: 15gSaturated Fat: 8gSodium: 800mgFiber: 4gSugar: 5g
Notes
Serve hot with a side salad for a complete meal. For extra flavor, consider adding garlic to the vegetable mixture or using a mix of your favorite vegetables. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
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