Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15 ml) olive oil
  • 1 tsp (5ml) salt
  • 1/2 tsp (2.5ml) black pepper
  • Water (enough to cover the chicken in a pot)
  • 1/2 cup (115g or 1 stick) unsalted butter
  • 1/2 cup (60g) all-purpose flour
  • 3 cups (720ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) sour cream
  • 8 oz (225g) cream cheese, softened
  • 1 cup (115g) shredded cheddar cheese
  • 1 cup (115g) shredded mozzarella cheese
  • 1/2 cup (60g) frozen peas
  • 1/2 cup (60g) frozen carrots
  • 1/4 cup (30g) chopped celery
  • 1/4 cup (30g) chopped onion
  • 1 tsp (5ml) salt (or to taste)
  • 1/2 tsp (2.5ml) black pepper (or to taste)
  • 1 (16 oz/450g) can refrigerated biscuit dough (or homemade biscuit dough equivalent)

Instructions:

  1. Boil or bake chicken breasts until cooked through (internal temp of 165°F/74°C). Shred with two forks. Set aside.
  2. Melt butter in a large skillet over medium heat. Add onion and celery; sauté until softened.
  3. Whisk in flour and cook for 1-2 minutes, stirring constantly. This is the 'roux' which will thicken the sauce.
  4. Gradually whisk in chicken broth and heavy cream. Bring to a simmer, stirring constantly, until thickened.
  5. Reduce heat to low. Stir in softened cream cheese, cheddar cheese, and mozzarella cheese until melted and smooth. Stir in sour cream.
  6. Stir in shredded chicken, peas, and carrots. Season with salt and pepper to taste.
  7. Pour the chicken mixture into the prepared baking dish.
  8. Arrange biscuits evenly over the chicken mixture.
  9. Bake in a preheated oven at 375°F (190°C) for 35-40 minutes, or until the biscuits are golden brown and the filling is bubbly.
  10. Let cool for a few minutes before serving.