Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup fresh carrots, diced
- 1 cup fresh peas
- 1 cup celery, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 cups biscuit mix
- Salt and pepper to taste
Instructions
- Prepare your ingredients by chopping the vegetables into bite-sized pieces.
- In a large skillet over medium heat, melt butter and add diced chicken and onions. Cook until chicken is golden brown and onions are translucent.
- Stir in minced garlic and chopped vegetables; sauté until slightly softened.
- Pour in chicken broth and heavy cream, seasoning with salt and pepper. Simmer for 5-7 minutes until thickened.
- Preheat the oven to 425°F (220°C). Prepare biscuit mix according to package instructions, dropping spoonfuls over the creamy filling.
- Bake for 20-25 minutes until biscuits are puffed up and golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 90mg