Ingredients:

  • 1 lb cooked rotisserie chicken, shredded or cubed
  • 1 cup frozen peas and carrots blend
  • 1/2 cup diced celery
  • 1/2 cup diced yellow onion
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp dried sage
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 16 oz refrigerated flaky layers biscuits
  • 1 large egg
  • 1 tbsp water
  • 1 pinch flaky sea salt

Instructions:

  1. Preheat your oven to 400°F (200°C). In a 12 inch oven proof cast iron skillet over medium heat, melt the 4 tbsp of unsalted butter. Note: Using a heavy skillet ensures even heat distribution for the roux.
  2. Add the 1/2 cup diced onions and 1/2 cup celery. Sauté for about 5 minutes until the onions are translucent and celery is tender crisp. Stir in the 3 cloves of minced garlic, 1 tsp thyme, and 1/2 tsp sage, cooking for 60 seconds until the aroma fills the room.
  3. Sprinkle the 1/4 cup flour over the vegetables and butter. Stir constantly for 2 minutes until the flour smells slightly nutty and no white streaks remain. Note: This cooks out the raw starch flavor.
  4. Slowly whisk in the 2 cups chicken broth and 1/2 cup heavy cream. Simmer and stir until the sauce thickens into a glossy, velvety velouté that coats the back of a spoon.
  5. Fold in the 1 lb shredded rotisserie chicken and the 1 cup frozen peas and carrots. Heat through until the filling is steaming hot and bubbling slightly. Note: The filling must be hot before adding biscuits so they cook through.
  6. Arrange the 16 oz of biscuits on top of the hot filling. You can overlap them slightly or space them out depending on how much crust you like per bite.
  7. In a small bowl, whisk the large egg and 1 tbsp water; brush the tops of the biscuits generously with the egg wash and sprinkle with sea salt.
  8. Bake for 20-25 minutes until the biscuits are deep golden brown and the filling is aggressively bubbling around the edges.
  9. Let the casserole rest for 5 minutes before serving. Note: This allows the sauce to set so it isn't too runny when you scoop it out. Sweet Potato Casserole with Pecan Topping for 12 Servings — Enjoy this homemade Sweet Potato Casserole with a buttery pecan topping. Feat...Classic Chicken Pot Pie Pasta in 35 Min — Master Classic Chicken Pot Pie Pasta with our streamlined one-pan recipe. Inc...Chicken Chow Mein: A Silky Stir-Fry Recipe for 4 Servings — Master authentic Chicken Chow Mein with our step-by-step guide. Includes a co... $img_2$