Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup carrots, chopped
- 1 cup frozen peas
- 1 cup celery, chopped
- 1 medium onion, diced
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1 (16 oz) package biscuit dough (store-bought or homemade)
Instructions
- Preheat oven to 400°F (200°C). Spray a baking dish with nonstick spray and season chicken breasts with salt and pepper.
- In a skillet over medium heat, heat olive oil. Sauté onions, carrots, and celery until softened.
- Add flour to the vegetables; stir well. Gradually whisk in chicken broth and cream until smooth.
- Stir in cubed chicken and peas; simmer for about 10 minutes until chicken is cooked through.
- Pour the mixture into the baking dish and top with biscuit dough rounds.
- Bake for 25-30 minutes until biscuits are golden brown and filling is bubbling. Let cool slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 250g)
- Calories: 420
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg