*2 cups shredded cooked chicken is approximately 2 average size chicken breasts
Directions
Pre-heat oven to 375°F. In 12-inch ovenproof skillet, melt butter over medium-high heat. Add onions, carrots, celery, salt and pepper; cook 5 to 7 minutes, stirring frequently, until tender. Stir in flour; cook 1 to 3 minutes or until beginning to brown. Gradually stir in broth and milk, cooking and stirring for 1 to 3 minutes longer, until bubbly and thickened. Stir in chicken and peas. Remove from heat.
Separate dough into 8 biscuits. Cut each biscuit into fourths. Top chicken mixture with biscuit pieces.
Bake 21 to 25 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.
*2 cups shredded cooked chicken is approximately 2 average size chicken breasts
Directions
Pre-heat oven to 375°F. In 12-inch ovenproof skillet, melt butter over medium-high heat. Add onions, carrots, celery, salt and pepper; cook 5 to 7 minutes, stirring frequently, until tender. Stir in flour; cook 1 to 3 minutes or until beginning to brown. Gradually stir in broth and milk, cooking and stirring for 1 to 3 minutes longer, until bubbly and thickened. Stir in chicken and peas. Remove from heat.
Separate dough into 8 biscuits. Cut each biscuit into fourths. Top chicken mixture with biscuit pieces.
Bake 21 to 25 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.
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