Ingredients
Scale
- 4 tablespoons butter
- 1 medium onion chopped
- 2 ribs celery chopped
- ¼ teaspoon dried rosemary
- ¼ teaspoon pepper
- ⅛ teaspoon poultry seasoning
- ¼ cup flour
- 2 cups low sodium chicken broth
- 1 cup whole milk
- 3 carrots peeled and chopped
- Salt and pepper to taste
- 3 cups cooked shredded or diced chicken
- ⅔ cup frozen peas
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup butter cut in small cubes
- 1 cup buttermilk
- 1 cup cheddar cheese
- 1 teaspoon dried chives
Instructions
- Melt the butter in a Dutch Oven or heavy pot over medium-low heat. Add chopped onions and celery until softened.
- Stir in dried rosemary, black pepper, and poultry seasoning; cook for 1 minute, stirring continuously.
- Add flour and continue to cook for 2 minutes, stirring regularly.
- Preheat the oven to 425°F. Gradually stir in chicken broth and milk, alternating between the two. Mix in chopped carrots and simmer until tender. Season with salt and pepper. Stir in cooked chicken and frozen peas, then remove from heat.
- Transfer the mixture to a 9×13 baking dish and place it in the oven while preparing the biscuit dough.
- In a bowl, combine flour, baking powder, and salt. Cut in the butter until the mixture is crumbly. Mix in buttermilk, cheddar cheese, and dried chives.
- Pull the casserole from the oven and drop the biscuit dough in 8 rounded spoonfuls over the chicken mixture. Bake for 12-15 minutes or until the biscuits are golden brown.
Notes
For extra flavor, consider adding garlic or thyme to the mixture.
You can use rotisserie chicken to save time on prep.
Feel free to swap out vegetables based on your preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.