Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup chopped carrots
- 1 cup frozen peas
- 3 tbsp unsalted butter
- 2 cups low-sodium chicken broth
- 1/3 cup all-purpose flour
- 1 package Cheddar Bay Biscuit mix (about 7 oz)
- 1 cup whole milk
- 1 tsp dried thyme
- 1/2 tsp black pepper
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet over medium heat, melt butter. Add diced chicken and cook until golden brown.
- Stir in chopped carrots and peas; sauté for about 3-5 minutes.
- Sprinkle flour over the mixture, stirring constantly to create a roux. Gradually pour in chicken broth while mixing until smooth.
- Pour in milk and let simmer for about 5 minutes until thickened.
- Transfer the filling to a baking dish. Prepare Cheddar Bay Biscuit mix according to package instructions and dollop over the top.
- Bake for 20-25 minutes or until biscuits are golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 250g)
- Calories: 460
- Sugar: 6g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg