Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- Fresh seasonal vegetables (carrots, peas)
- 2 cups low-sodium chicken broth
- 1/4 cup all-purpose flour
- 1 cup biscuit mix
- 1/2 cup milk or cream
- Seasonings (thyme, pepper)
Instructions
- Preheat your oven to 400°F (200°C). Spray a 9×13 baking dish with nonstick cooking spray.
- In a skillet over medium heat, cook diced chicken until no longer pink; season lightly with salt and pepper.
- Add chopped onions and garlic, then stir in carrots and peas until they soften.
- Sprinkle flour over the mixture while stirring for about one minute. Gradually whisk in chicken broth and milk until thickened.
- Pour the filling into the prepared baking dish and drop spoonfuls of biscuit mix over the top to cover.
- Bake for 25-30 minutes until biscuits are golden brown and filling bubbles enticingly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole (approx. 350g)
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg