Ingredients:

  • 450 g cooked chicken breast, shredded
  • 150 g frozen peas and carrots
  • 50 g unsalted butter
  • 50 g all-purpose flour
  • 480 ml chicken broth
  • 120 ml heavy cream
  • 5 g salt
  • 2 g cracked black pepper
  • 2 g garlic powder
  • 340 g refrigerated flaky biscuits
  • 30 g melted butter
  • 2 g dried parsley or fresh chives

Instructions:

  1. Preheat your oven to 400°F (200°C). Note: Ensure the rack is in the center for even biscuit rising.
  2. Melt 50g of butter in a large skillet over medium heat.
  3. Whisk in the flour and garlic powder, stirring constantly for 1-2 minutes until the mixture smells nutty and looks like a pale paste.
  4. Slowly pour in the chicken broth while whisking vigorously to eliminate lumps.
  5. Stir in the heavy cream, salt, and pepper.
  6. Simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
  7. Turn the heat to low and fold in the shredded chicken and frozen vegetables. Stir gently until the chicken is warmed through.
  8. Pour the mixture into your baking dish (if not using the skillet).
  9. Place the refrigerated biscuits on top of the filling, leaving a tiny bit of space between each.
  10. Brush the tops with melted butter and sprinkle with parsley. Bake for 12-15 minutes until the biscuits are mahogany colored and the filling is bubbling around the edges.