Ingredients:

  • 3 cups shredded, cooked chicken breast (rotisserie works best)
  • 1 (16.3 ounce) package refrigerated buttermilk biscuits (8 count)
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup low sodium chicken broth
  • 1/2 cup heavy cream
  • 1 cup frozen mixed vegetables (peas and carrots)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish.
  2. Prepare the roux: Melt the butter in a large, deep skillet or Dutch oven over medium heat. Whisk in the flour and cook for 1 minute until lightly golden, stirring constantly to remove the raw flour taste.
  3. Slowly whisk in the chicken broth, followed by the heavy cream. Bring the mixture to a simmer, stirring constantly until the sauce thickens significantly and coats the back of a spoon.
  4. Remove from heat. Stir in the shredded cooked chicken, frozen mixed vegetables, kosher salt, and black pepper. Pour the entire filling mixture into the prepared casserole dish.
  5. Bake the filling alone for 10 minutes to allow the sauce to fully set up.
  6. Remove the dish from the oven. Arrange the refrigerated biscuits evenly across the top of the hot filling.
  7. Return the dish to the oven and bake for an additional 20 to 25 minutes, or until the biscuits are puffy, golden brown, and cooked through, and the filling is bubbling aggressively.
  8. Let the casserole rest for 5 minutes before serving to allow the sauce to stabilize.