Ingredients:

  • 3 cups cooked chicken, shredded or cubed
  • 1 large onion, diced
  • 2 medium carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 1 cup frozen peas
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 3 cups low-sodium chicken stock
  • 1/2 cup heavy cream
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 16 oz refrigerated flaky layers biscuits
  • 1 large egg
  • 1 tbsp water

Instructions:

  1. Melt the butter in a 12-inch oven-safe skillet over medium heat. Add the diced onions, carrots, and celery. Sauté until onions are translucent and carrots have softened slightly, approximately 5-7 minutes.
  2. Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for 2 minutes to cook out the raw flour taste and create a roux.
  3. Slowly pour in the chicken stock and heavy cream while whisking continuously to ensure a smooth, velvety consistency. Simmer until the sauce thickens.
  4. Stir in the cooked chicken, frozen peas, dried thyme, garlic powder, salt, and pepper. Continue to simmer until the mixture is hot and bubbling.
  5. Preheat your oven to 400°F (200°C). Arrange the biscuit dough rounds on top of the simmering filling.
  6. Whisk the egg and water together to create an egg wash. Brush the tops of the biscuits with the wash and sprinkle with dried parsley if desired.
  7. Place the skillet in the oven and bake for 15–20 minutes, or until the biscuits are tall, golden brown, and fully cooked through.