Ingredients

The following ingredients have 6 Servings
  • For the filling:
  • 1 tablespoon butter
  • 1/2 cup onion (, finely diced)
  • 1 cup diced celery
  • 1 cup diced carrot
  • 3 tablespoons all-purpose flour
  • 2 cups 1% milk
  • 1/2 cup chicken broth
  • 3 cups chopped cooked chicken breast
  • 1/2 cup frozen green peas
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons minced parsley
  • For the biscuit topping:
  • 1 cup all purpose flour
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1/4 cup butter (, melted)
  • 3/4 cup shredded sharp cheddar cheese
  • Cooking spray
  • Optional garnish: chopped parsley

Instruction

  • For the filling:
  • Melt 1 tablespoon of butter in a large pan over medium-high heat. Add onion, carrot and celery and cook for 5-7 minutes until softened.
  • Reduce heat to medium-low; sprinkle flour over vegetables. Cook for 5 minutes, stirring frequently. Stir in milk and broth. Increase heat to medium-high; bring to a boil. Reduce heat, and simmer 5 minutes or until thickened.
  • Add chicken, peas, salt, and pepper. If the sauce is too thick, add more chicken broth, 1 tablespoon at a time, until desired consistency is reached.
  • Pour the chicken mixture into a 9 inch square pan that's been coated in cooking spray.
  • Preheat the oven to 450 degrees F.
  • For the biscuits:
  • Combine all of the dry ingredients in a bowl. Stir in the buttermilk and butter until a dough forms.Gently stir in the cheese.
  • Drop the dough into 4 equal sized mounds over the chicken mixture.
  • Bake for 12-15 minutes or until biscuits are golden brown.
  • Sprinkle with parsley if desired and serve.