Ingredients
Scale
- 3 cups boneless, skinless chicken breasts (diced)
- 2 medium carrots (chopped)
- 1 cup frozen peas
- 2 stalks celery (chopped)
- 1 medium onion (chopped)
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 package biscuit dough (about 16 oz)
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large skillet, heat olive oil over medium heat. Sauté onion, carrots, and celery for about five minutes until softened.
- Add diced chicken, thyme, salt, and pepper. Cook until chicken is no longer pink, approximately six minutes.
- Pour in chicken broth and heavy cream; simmer for five minutes until slightly thickened.
- Transfer the mixture to an oven-safe baking dish and top with spoonfuls of biscuit dough.
- Bake for 25-30 minutes or until biscuits are golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 490
- Sugar: 3g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 95mg