Ingredients
Scale
- 3 Tablespoons butter
- ½ cup onion, diced
- ½ cup celery, diced
- 1 cup carrots, sliced
- 3 Tablespoons flour
- 4 teaspoons chicken bouillon
- 3 cups water
- 3 cups cooked chicken
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ½ teaspoon rubbed sage
- ½ teaspoon black pepper
- 1 teaspoon seasoning salt (e.g., Tony Chachere’s)
- ¼ teaspoon turmeric
- 1 cup frozen peas
- ⅓ cup heavy whipping cream
- 2 (7.5 ounce) canned biscuits, quartered
Instructions
- Preheat the oven to 400 degrees F.
- In a large skillet, melt butter and sauté onion, celery, and carrots until tender.
- Stir in flour to make a roux paste. Cook until bubbly, thickened, and light brown (about 2 minutes).
- Dissolve bouillon in water and stir into the vegetable mixture. Stir until thickened, then remove from heat.
- Stir in chicken, herbs, spices, peas, and heavy whipping cream. Fold in quartered biscuits.
- Pour the mixture into a 9×13 casserole dish.
- Bake at 400 degrees F for 19 to 21 minutes or until biscuits are golden brown and fully cooked.
Notes
- Use leftover or rotisserie chicken for convenience.
- Adjust seasoning to taste.
- Let the casserole rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg