Ingredients:

  • 3 cups (450g) rotisserie chicken, shredded or cubed
  • 1/3 cup (75g) unsalted butter
  • 1/3 cup (40g) all-purpose flour
  • 2 cups (480ml) low sodium chicken broth
  • 1/2 cup (120ml) heavy cream
  • 2 cups (300g) frozen peas and carrots, thawed
  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 tsp (1g) dried thyme
  • salt to taste
  • black pepper to taste
  • 1 can (approx 450g) refrigerated biscuit dough
  • 2 tbsp (28g) melted butter

Instructions:

  1. Melt 1/3 cup butter over medium heat in a 10-inch cast iron skillet. Add diced onions and sauté until translucent, about 5 minutes.
  2. Stir in minced garlic and dried thyme, cooking for 60 seconds until fragrant.
  3. Whisk in the flour and stir constantly for 2 minutes to create a blonde roux.
  4. Slowly pour in chicken broth and heavy cream, whisking vigorously to eliminate lumps. Simmer until the sauce thickens enough to coat the back of a spoon.
  5. Fold in the shredded rotisserie chicken and thawed frozen peas and carrots.
  6. Preheat oven to 400°F (200°C).
  7. Arrange the biscuits over the filling, leaving small gaps between each to allow steam to escape.
  8. Brush the tops of the biscuits with 2 tbsp melted butter.
  9. Bake for 15–20 minutes, or until the biscuit topping is golden brown.