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-6 tablespoons butter
-1 onion, chopped
-1/2 cup flour(60 g)
-3 cups chicken broth(720 mL)
-1 teaspoon salt
-1 teaspoon pepper
-1 cup heavy cream(240 mL)
-2.5 cups frozen mixed vegetable(455 g)
-1 rotisserie chicken, shredded
-2 tubes biscuit dough, 8 biscuits each
- Preheat oven to 350˚F (180˚C).
- In a large pot over medium-high heat, melt the butter.
- Add the onion, stir until softened. About 1 minute.
- Whisk in the flour, stirring constantly to prevent the flour from browning. About 1 minute.
- Whisk in the chicken broth, salt, and pepper. Continue to whisk until no lumps remain.
- Whisk in the heavy cream. Bring to a light simmer until the sauce has thickened slightly. Test for additional salt/pepper.
-Add the mixed vegetables and shredded chicken, stir until fully incorporated.
- Transfer to a 9x13-inch (23x33 cm) baking dish.
- Evenly top with 12 pieces of biscuit dough (you will have extra biscuits, which can be baked off separately).
- Bake in a preheated oven for 20 minutes, until the biscuits are golden and the gravy mixture is bubbling.
- Cool slightly before serving.
Chicken & Biscuits Bake is a cozy dish with cooked chicken, veggies, creamy sauce, and biscuit topping.
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