Ingredients:

  • 2 tablespoons (30ml) unsalted butter
  • 1 medium onion, diced (approximately 1 cup / 150g)
  • 2 medium carrots, chopped (approximately 1 cup / 120g)
  • 2 celery stalks, chopped (approximately 1 cup / 120g)
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (720ml) chicken broth
  • 1 cup (240ml) milk
  • 1 teaspoon (5ml) poultry seasoning
  • 1 teaspoon (5ml) garlic powder
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 3 cups (450g) cooked chicken, shredded
  • 1 cup (150g) frozen peas
  • 1 can (16.3 ounces / 462g) refrigerated biscuit dough

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Melt butter in the skillet over medium heat. Add onion, carrots, and celery. Cook until softened.
  3. Sprinkle flour over the vegetables and stir well. Cook for 2 minutes, stirring constantly.
  4. Gradually whisk in chicken broth and milk, making sure there are no lumps.
  5. Add poultry seasoning, garlic powder, salt, and pepper. Simmer until the sauce thickens.
  6. Stir in shredded chicken and frozen peas.
  7. Cut the refrigerated biscuit dough into quarters. Arrange the quartered biscuits evenly on top of the chicken mixture.
  8. Transfer the skillet to the preheated oven and bake until the biscuits are golden brown and cooked through.
  9. Let stand for 5 minutes before serving.