Ingredients

The following ingredients have 4 Servings
  • 1/2 cup butter
  • 1 cup chopped onions
  • 1 cup chopped carrots (about 2 medium)
  • 1 cup chopped celery (about 3 stalks)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup all-purpose flour
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 cup milk
  • 2 cups shredded cooked chicken
  • 1 cup frozen sweet peas
  • 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)

Instruction

  • Heat oven to 375°F. In 12-inch ovenproof skillet, melt butter over medium-high heat. Add onions, carrots, celery, 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 and peas. Remove from heat.
  • Separate dough into 8 biscuits. Cut each biscuit into fourths. Top chicken mixture with biscuit pieces.
  • Bake 21 to 25 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.