Ingredients:

  • 1 lb boneless, skinless chicken breast, cubed small
  • 3 tbsp unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups chicken bone broth
  • 1/2 cup heavy cream
  • 1 cup frozen peas
  • 1 cup diced carrots
  • 1 cup diced yellow onion
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 12 oz refrigerated flaky biscuits
  • 2 tbsp melted butter
  • 1/2 tsp garlic powder
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Melt 3 tbsp butter in a skillet over medium heat. Add onions and carrots, sautéing until the onions are translucent and fragrant (about 5 minutes). Stir in the garlic and cubed chicken, cooking until the chicken is seared on the outside.
  2. Sprinkle flour over the chicken and vegetables, stirring constantly for 2 minutes until the flour is toasted. Slowly whisk in chicken broth and heavy cream. Simmer on low until the sauce thickens into a glossy glaze.
  3. Fold in the frozen peas and dried thyme. Remove from heat, adjust salt and pepper to taste, and pour the mixture into a 9x13 inch baking dish, smoothing the top with a spatula.
  4. Place biscuit halves over the filling. Brush the tops with melted butter mixed with garlic powder. Bake at 400°F (200°C) for 15-20 minutes until the topping is mahogany-colored and the filling is bubbling.
  5. Garnish with chopped fresh parsley before serving.