Creamy Chicken And Veggie Biscuit Bake

A creamy, comforting dish full of veggies and chicken, topped with a simple biscuit. Perfect for any season.

By @justfeedme

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 0.5 onion yellow onion, diced
• 0.5 cup diced carrots
• 2 ribs celery, diced
• 2 tablespoons salted butter
• 2 tablespoons AP flour
• 1 to taste salt and ground black pepper
• 1 cup chicken broth
• 1 cup 2% or whole milk
• 1 to taste salt and ground black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried Italian herbs
• 2 cups shredded rotisserie chicken
• 0.33 cup frozen corn
• 0.33 cup frozen peas
• 1 splash 2% or whole milk
• 1 splash chicken broth
• 7 biscuits refrigerated biscuits
• 1 tablespoon melted butter

Instructions

1. In a large oven safe skillet saute the diced onion, carrots, and celery in olive oil until they are tender.
2. Add the butter and flour to the skillet and stir to combine. Cook until the raw flour taste is gone. Season with salt and pepper.
3. Pour in the broth and milk and stir over medium heat until the mixture thickens. Season with more salt, pepper, and dried herbs.
4. Add the shredded chicken, frozen corn, and frozen peas to the skillet and mix well. If the mixture gets too thick, add a splash of milk or broth.
5. Top the mixture in the skillet with biscuits and bake at 375F until the biscuits are golden and cooked through.
6. Brush the hot biscuits with melted butter and serve.