Ingredients

The following ingredients have 8 Servings
  • 2 cups chicken broth
  • 1 cup half-and-half
  • 1/3 cup butter
  • 1 small white or yellow onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 ribs celery, chopped
  • 1/2 cup flour
  • 4 cups cooked chicken, shredded
  • 1/2 cup frozen peas
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cups biscuit mix (such as bisquick)
  • 2/3-3/4 cup cold buttermilk
  • 1/2 cup cheddar cheese, grated
  • 1/4 teaspoon dried chives
  • 2 tablespoons butter, melted
  • 1/8 teaspoon garlic powder

Instruction

  • Preheat oven to 425°F and grease a 9x13-inch casserole dish with cooking spray. Set aside.
  • In a small bowl, whisk together chicken broth and half-and-half. Set aside.
  • In a large skillet over medium-high heat, melt butter. Add onion, carrot, and celery, and sauté 10 minutes.
  • Add flour and cook 1 minute, stirring frequently. Reduce heat to medium and gradually stir in chicken broth mixture.
  • Continue cooking over medium heat until thick and bubbly, stirring often, about 5 minutes. Season to taste with salt and pepper.
  • Stir in chicken and peas and transfer to prepared baking dish. Cover tightly with foil and bake 10 minutes.
  • Meanwhile, make the biscuit dough:
  • In a large bowl, use a fork to stir together the biscuit mix, buttermilk, cheese, and chives until a soft dough forms.
  • Remove baking dish from oven, uncover, and stir filling.
  • Scoop 8 portions of biscuit dough onto chicken filling. (About 1/4 cup each.)
  • Return dish to oven and continue baking, uncovered, until golden brown and a toothpick inserted into the center of a biscuit comes out clean, about 12 minutes.
  • Stir together melted butter and garlic powder, brush over biscuits, and serve. Enjoy!