Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 medium carrots, sliced
- 1 cup frozen peas
- 2 celery stalks, chopped
- 1 medium onion, diced
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 1 package Red Lobster biscuit mix
- Salt and pepper to taste
Instructions
- Dice the chicken into bite-sized pieces and chop vegetables.
- In a large skillet over medium heat, melt butter and sauté onions, carrots, and celery until soft.
- Add chicken to the skillet; season with salt and pepper. Cook until golden brown, about 5-7 minutes.
- Sprinkle flour over the mixture; stir in chicken broth and cream gradually until smooth. Let simmer until thickened.
- Fold in frozen peas; prepare Red Lobster biscuit mix according to package instructions while preheating the oven.
- Pour filling into an oven-safe dish, top with biscuit dough scoops, and bake as directed until golden brown (20-25 minutes).
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 3g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 120mg