Ingredients:

  • 3 cups (450g) cooked chicken breast, cubed
  • 1/3 cup (75g) unsalted butter
  • 1/3 cup (40g) all-purpose flour
  • 2 cups (480ml) chicken broth, low sodium
  • 1/2 cup (120ml) heavy cream
  • 1 cup (150g) frozen peas, thawed
  • 1 cup (150g) frozen carrots, diced and thawed
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp (5g) salt
  • 1/2 tsp (2.5g) cracked black pepper
  • 1/2 tsp (2.5g) dried thyme
  • 1 can (12.2 oz / 346g) refrigerated flaky biscuits
  • 2 tbsp (30g) melted butter
  • 1/2 tsp (2.5g) garlic powder
  • 1 tbsp (15ml) fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet over medium heat, melt 1/3 cup (75g) of butter. Add the diced onion and sauté for 4-5 minutes until translucent.
  3. Stir in the minced garlic and dried thyme, cooking for 60 seconds until aromatic.
  4. Sprinkle the flour over the butter mixture and whisk constantly for 2 minutes to toast the flour.
  5. Slowly pour in the chicken broth and heavy cream while whisking vigorously to prevent lumps.
  6. Simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
  7. Fold in the cooked chicken, peas, carrots, salt, and pepper. Remove from heat.
  8. Pour the creamy mixture into a 9x13 inch baking dish, smoothing the top with a spatula.
  9. Cut each biscuit into quarters and arrange them across the top of the filling, leaving slight gaps between them for steam to escape.
  10. Mix melted butter with garlic powder and brush generously over the biscuit tops.
  11. Bake for 20-25 minutes, or until the biscuits have reached a deep mahogany color and the filling is bubbling.
  12. Garnish with fresh parsley before serving.