Ingredients

The following ingredients have 8 Servings
  • ½ cup butter
  • 1 cup diced onions
  • 1 cup chopped carrots (about 2 medium)
  • ¾ cup chopped celery (about 2 stalks)
  • ½ teaspoon dried thyme leaves (not ground)
  • ½ teaspoon seasoned salt
  • ½ teaspoon fresh ground black pepper
  • ½ cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup milk (I use 2%)
  • 2 cups chopped cooked chicken breast meat (rotisserie chicken is a great choice)
  • 1 cup frozen sweet peas
  • ¾ cup frozen corn
  • 1 to 2 tablespoons minced fresh parsley
  • 16.3 ounce can refrigerated buttermilk biscuits ((8 biscuits))

Instruction

  • Heat oven to 375 degrees F.
  • Add butter to a 12-inch oven-proof skillet (cast iron is preferable) and place over MEDIUM-HIGH heat. Once butter has melted, add onions, carrots, celery, thyme, seasoned salt and pepper; cook 5 to 7 minutes, stirring frequently, until tender. Stir in flour; cook 1 to 3 minutes or until beginning to brown. Gradually stir in broth and milk, cooking and stirring 1 to 3 minutes longer, until bubbly and thickened. Stir in chicken, peas, corn, and parsley. Remove from heat.
  • Separate dough into 8 biscuits. Cut each biscuit into fourths. Top chicken mixture with biscuit pieces.
  • Bake in preheated oven for 16 to 20 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.