Ingredients
2 small boneless skinless chicken breasts
3 cups low-sodium chicken broth
4 tbsp unsalted butter
1/2 cup onions, finely diced
1/2 cup celery, finely diced
1/2 cup carrots, finely diced
2 cloves garlic, minced
1/3 cup all-purpose flour
1/2 cup half-and-half
1 cup frozen peas, slightly thawed
1 package refrigerated biscuit dough
Instructions
Season chicken breasts with salt and pepper.
Simmer chicken in broth for 15 minutes until cooked through.
Remove chicken, shred using two forks, and reserve the cooking broth.
Sauté onions, celery, and carrots in butter in a large skillet until tender.
Add garlic to the vegetables and cook for one minute.
Whisk flour into the vegetable mixture and cook for two minutes to remove the raw flour taste.
Pour in reserved broth and half-and-half gradually, stirring constantly until the gravy thickens.
Stir in the shredded chicken and peas.
Transfer the filling to an 8×8 baking dish.
Arrange biscuit dough pieces over the top of the filling.
Bake at 375°F (190°C) for 20-25 minutes until the biscuits are golden brown and the filling is bubbly.
Notes
You can substitute fresh chicken with rotisserie chicken to save time. For a richer sauce, replace the half-and-half with heavy cream. If you have extra fresh herbs like thyme or rosemary, add them when cooking the garlic for additional depth.
- Prep Time: 20
- Cook Time: 40
- Category: Dinner
- Method: Stovetop and Oven
- Cuisine: American