Ingredients:

  • 3 cups (450g) rotisserie chicken, shredded or cubed
  • 4 tbsp (57g) unsalted butter
  • 1 medium (110g) yellow onion, finely diced
  • 2 medium (120g) carrots, sliced into rounds
  • 1 cup (150g) frozen peas and carrots mix
  • 1/3 cup (40g) all-purpose flour
  • 2 cups (480ml) chicken broth, low sodium
  • 1/2 cup (120ml) heavy cream
  • 1 tsp (2g) dried thyme
  • salt to taste
  • black pepper to taste
  • 1 can (350g) refrigerated biscuits

Instructions:

  1. Melt the butter over medium heat in a large skillet or Dutch oven. Add the diced onions and sliced carrots, cooking for 5–7 minutes until the onions are translucent and the carrots begin to soften.
  2. Stir in the all-purpose flour and cook for 2 minutes, stirring constantly to remove the raw grain taste.
  3. Slowly whisk in the chicken broth and heavy cream. Simmer for 3–5 minutes until the sauce is thick and glossy. Stir in the dried thyme, salt, and pepper.
  4. Remove the skillet from heat. Fold in the shredded rotisserie chicken and the frozen vegetable mix until well combined.
  5. Pour the filling mixture into a 9x13 inch baking dish. Top with the refrigerated biscuits (or chosen dough alternative) and bake until the topping is golden brown.