Ingredients:

  • 3 cups (450g) cooked chicken breast, shredded or cubed
  • 2 tbsp (28g) unsalted butter
  • 1 small onion, finely diced
  • 2 carrots, diced (approx. ½ cup / 60g)
  • 2 celery stalks, diced (approx. ½ cup / 60g)
  • ⅓ cup (40g) all-purpose flour
  • 2 cups (480ml) chicken broth, low sodium
  • 1 cup (240ml) half-and-half
  • 1 tsp (5g) garlic powder
  • ½ tsp (3g) salt
  • ½ tsp (1g) cracked black pepper
  • 1 cup (150g) frozen peas, thawed
  • 1 can (16 oz / 450g) refrigerated flaky biscuits
  • 2 tbsp (30g) melted butter
  • ½ tsp (1g) dried parsley

Instructions:

  1. Melt 2 tbsp butter in a large skillet or Dutch oven over medium heat. Add the diced onion, carrots, and celery, sautéing for 5-7 minutes until tender and translucent.
  2. Stir in the all-purpose flour and whisk for 2 minutes to cook out the raw flour taste until the mixture forms a thick paste.
  3. Slowly pour in the chicken broth while whisking constantly to prevent lumps. Stir in the half-and-half, garlic powder, salt, and pepper.
  4. Simmer the sauce for 3-5 minutes until it thickens enough to coat the back of a spoon. Fold in the shredded cooked chicken and thawed frozen peas.
  5. Transfer the chicken mixture into a 9x13 inch baking dish, spreading it evenly.
  6. Cut each refrigerated biscuit into quarters and arrange the pieces across the top of the chicken, leaving slight gaps between them for steam to escape.
  7. Brush the tops of the biscuit pieces with melted butter and sprinkle with dried parsley.
  8. Bake at 375°F (190°C) for 20-25 minutes until the biscuits are risen and deep golden brown.