Ingredients
- 4 tbsp unsalted butter
- 1 cup chopped onion
- 1 cup chopped carrots
- 3/4 cup chopped celery ribs
- 5 tbsp all-purpose flour
- 2 cups reduced-sodium chicken broth
- 2/3 cup whole milk
- 1/3 cup heavy cream
- 3/4 tsp kosher salt (optional)
- 1/4 tsp ground black pepper (optional)
- 4 cups cooked chicken
- 3/4 cup frozen peas
- 1 package refrigerated biscuit dough
- fresh parsley (optional)
Steps
- Heat the oven to 400 F and grease a 9-by-13-inch baking dish with a little butter.
- Melt the remaining butter in a large skillet and cook the onion, carrots, and celery for 8 minutes.
- Stir in the flour, then slowly add the broth, milk, and cream until smooth.
- Simmer the sauce for 6 minutes, stirring often, until thickened.
- Stir in the chicken, peas, salt, and pepper, then spread the filling in the baking dish.
- Arrange the biscuit dough over the filling and bake for 25 minutes until the biscuits are golden and cooked through.
- Check that the thickest part of the poultry reaches 165 F before serving.
- Rest the dish for 5 minutes before serving.
Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.
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