Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cups fresh carrots, diced
- 1 cup frozen peas
- 2 celery stalks, chopped
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 package Cheddar Bay Biscuit mix (about 7 oz)
- 3 tbsp unsalted butter
- 1 medium yellow onion, diced
- 1 tsp garlic powder
Instructions
- Preheat oven to 400°F (200°C). In a large skillet, melt butter over medium heat. Sauté onions until soft.
- Add carrots and celery; cook until slightly tender (about 5 minutes).
- Pour in chicken broth and heavy cream; season with garlic powder, salt, and pepper. Simmer until thickened.
- Dice cooked chicken into bite-sized pieces and fold into the skillet mixture.
- Prepare Cheddar Bay Biscuit mix according to package instructions and dollop over the chicken filling.
- Bake for about 20 minutes or until biscuit tops are golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 95mg