Ingredients:

  • 700g cooked chicken breast, shredded or cubed
  • 85g unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 stalks celery, sliced thin
  • 60g all-purpose flour
  • 480ml low-sodium chicken broth
  • 240ml heavy cream
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 300g frozen peas, carrots, and corn mix
  • 15g fresh parsley, chopped
  • 450g refrigerated flaky layers biscuits
  • 1 large egg
  • 1 tbsp water

Instructions:

  1. Preheat your oven to 400°F (200°C). Melt the butter in a large heavy-bottomed skillet over medium heat.
  2. Add the diced onion, celery, and minced garlic to the skillet. Sauté for 5–7 minutes until the onions are translucent and the celery has softened.
  3. Whisk in the all-purpose flour and cook for 1-2 minutes to create a blonde roux, ensuring the raw flour smell is gone but the mixture hasn't browned.
  4. Gradually whisk in the chicken broth and heavy cream. Simmer until the sauce thickens into a silky, emulsified gravy.
  5. Stir in the cooked chicken, frozen vegetable medley, thyme, salt, pepper, and fresh parsley. Remove from heat.
  6. Transfer the mixture to a 9x13 inch baking dish. Arrange the chilled biscuits on top of the hot filling.
  7. Whisk the egg and water to create an egg wash; brush generously over the tops of the biscuits.
  8. Bake for 25–30 minutes until the filling is bubbling and the biscuit topping is deep golden brown and flaky.