Ingredients:

  • 4 cups cooked rotisserie chicken, shredded (breast and thigh)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 large carrots, peeled and sliced into rounds
  • 6 tbsp unsalted butter
  • 0.5 cup all-purpose flour
  • 3 cups low-sodium chicken bone broth
  • 0.5 cup heavy cream
  • 1 cup frozen peas
  • 0.5 cup sliced celery
  • 1 tsp dried thyme
  • 0.5 tsp rubbed sage
  • 1 tsp salt
  • 0.5 tsp cracked black pepper
  • 16.3 oz refrigerated flaky layers biscuits
  • 1 large egg
  • 1 tbsp heavy cream

Instructions:

  1. Sauté the aromatics. Melt the butter in your skillet and add onion, celery, and carrots. Cook for about 6 minutes until the onions are translucent and the carrots soften slightly.
  2. Infuse with garlic. Stir in the minced garlic, thyme, and sage. Cook for 1 minute until the aroma fills your kitchen.
  3. Create the roux. Sprinkle the 0.5 cup flour over the vegetables. Stir constantly for 2 minutes until the flour smells toasted and looks like a thick paste. Note: This step is crucial to prevent a raw taste in the finished sauce.
  4. Incorporate the broth. Slowly pour in the chicken bone broth, one cup at a time, whisking vigorously after each addition. Wait until the mixture thickens and bubbles before adding the next cup.
  5. Finish the sauce. Stir in the heavy cream, salt, and pepper. Let it simmer for 3 minutes until it coats the back of a spoon with a velvety sheen.
  6. Combine the filling. Fold in the shredded chicken and frozen peas. Stir until the chicken is fully coated in the gravy.
  7. Transfer and top. Pour the mixture into your 9x13 baking dish. Arrange the biscuits on top. Note: I prefer to cut the biscuits into halves or quarters so they cover more surface area.
  8. Apply the egg wash. Whisk the egg and 1 tbsp cream together. Brush it generously over the tops of the biscuits.
  9. Bake to perfection. Place in a 400°F oven for 15-20 minutes until the biscuits are high, golden, and crackling.
  10. Rest before serving. Let the casserole sit for 5 minutes. Watch as the sauce thickens further, making it easier to scoop without it running everywhere.