6 servings
15 min prep
20 min cook
Chicken & Biscuits
¼ cup of Unsalted Butter or Cooking Oil
1 medium Yellow Onion, finely chopped
3 medium Carrots, finely chopped
3 ribs of Celery, finely chopped
2 cloves of Garlic, minced
1 teaspoon of Dried Thyme
Salt & Pepper
⅓ cup of All Purpose Flour
1¾ cups of Low Sodium Chicken Broth
1 cup of Cream
2 cups of Cooked Chicken, shredded or chopped
1 cup of Frozen Peas
1 can/tube of Biscuit Dough
- Preheat oven to 375° F. In a large skillet over medium heat, heat butter or oil.
- Add the onion, carrots, and celery and cook, stirring occasionally, until softened. Stir in the garlic, thyme, salt, pepper and flour. Cook, stirring, for 1 minute.
- Add chicken broth and bring to a simmer, cooking 4-5 minutes more, until slightly thickened. Turn off heat and stir in cream, peas, and chicken. Transfer mixture to an oven-safe baking dish.
- Remove biscuits from can and slice in half horizontally. Arrange biscuit halves on top of filling and brush with cream.
- Bake for approx. 20 minutes, until biscuits are golden brown and filling is bubbling.
My preference for indulgent, refined meals is probably obvious from the content of this site, but sometimes you just need a quick dinner. Enter this (roughly) 30 minute version of chicken pot pie, made with premade biscuit dough because who has the time or inclination to make those from scratch? If you were really pressed, you could even sub the fresh veggies for a frozen medley.