Ingredients:

  • 4 cups (600g) rotisserie chicken, shredded
  • 2 cups (300g) frozen peas and carrots
  • 1 cup (150g) corn kernels
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup (115g) unsalted butter
  • 1/2 cup (65g) all-purpose flour
  • 2 cups (480ml) low-sodium chicken stock
  • 1/2 cup (120ml) heavy cream
  • 1 tsp dried thyme
  • 1/2 tsp rubbed sage
  • 1 tsp salt
  • 1/2 tsp freshly cracked black pepper
  • 16 oz refrigerated flaky layers biscuits

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large deep skillet or Dutch oven, melt the butter over medium heat. Add the diced onions and sauté until translucent and fragrant for 5 minutes.
  3. Stir in the minced garlic for 1 minute. Sprinkle the all-purpose flour over the onions and whisk constantly for 2 minutes until it smells slightly nutty to create a blond roux and remove the raw flour taste.
  4. Gradually whisk in the chicken stock and heavy cream. Continue simmering for 3-5 minutes and whisking until the sauce thickens into a velvety gravy that coats the back of a spoon.
  5. Fold in the shredded rotisserie chicken, frozen peas and carrots, and corn kernels. Season with salt and pepper. Stir until the mixture is evenly coated and steaming.
  6. Transfer the mixture to a 9x13 inch baking dish. Spread it out into an even layer with your spatula. Arrange the refrigerated biscuits on top of the hot filling, spacing them slightly apart until the surface is mostly covered.
  7. Bake for 25-30 minutes, or until the biscuits are a deep mahogany color and the filling is bubbling vigorously.
  8. Let the casserole sit for 5 minutes before serving. This allows the sauce to set so it isn't too runny when scooped.