The past few weeks it has been starting to look and feel like winter in Raleigh. With that being said, give us all the warm, comfort foods. I came across this recipe by Six Sisters' Stuff on Pinterest knew I had to make it. I am so glad I did because it so easy, yet so delicious. I made a few tweaks by using rotisserie chicken and added celery. This is such a great meal to make on a cold winter night. It is the perfect hearty dinner that won't leave you or your crowd hungry! Enjoy!
xo,
Natalie & Ashley
INGREDIENTS
2 Tablespoons vegetable oil
1 onion (chopped fine)
1/2 cup carrots (diced)
1/2 cup broccoli (chopped)
1/2 cup cauliflower (chopped)
3/4 cup frozen peas (thawed)
Salt and pepper, to taste
4 Tablespoons butter
1/2 cup flour
1 1/2 cups milk
2 cups low-sodium chicken broth
1 (10.5 ounce) can cream of chicken soup
1/2 teaspoon dried thyme
4 boneless skinless chicken breasts (cooked and shredded)
1 (16.3 ounce) package Pillsbury Grands Biscuits (8 count)
INSTRUCTIONS
Preheat the oven to 400 degrees.In a large pan heat your oil on medium-high heat.Once the oil is hot, saute the onions, carrots, broccoli, cauliflower, and peas until tender, about 5-7 minutes. Season with salt and pepper to taste. Transfer cooked vegetables to a bowl with the chicken; set aside.Reduce the heat to medium and add the butter to the same pot. When melted, stir in the flour and cook, stirring constantly for 1 minute .Whisk in the milk, chicken broth, cream of chicken soup and thyme. Allow the sauce to come to a simmer and let it simmer for 1 minute to thicken. Season with salt and pepper. Turn off the heat and transfer the vegetables and chicken to the pot, stirring until the filling is well-combined. If the filling is too thick, stir in some extra chicken broth milk. Pour the filling into a 9 x 13 inch baking dish and bake for 18 minutes. Remove the dish from the oven (keeping the oven on and door closed) and top the filling with 8 biscuits (yes, raw biscuits). Return the baking dish to the oven and bake for an additional 10-12 minutes, until the biscuits are golden brown and the filling is bubbly. Cool for 5 minutes before serving.
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