3 cups shredded cooked chicken (I used 3 chicken breasts, rotisserie would work great too)
¾ cup frozen peas
¾ cup frozen corn
salt and pepper to taste
Instructions
To make the biscuits: In a medium bowl, whisk together the flour, sugar, baking powder and salt. Cut in the butter using a pastry blender until the butter is the size of small peas. Form a well in the middle of the dough and stir in the buttermilk. If the dough is overly dry and not coming together, add buttermilk 1 tablespoon at a time until it all comes together. Knead the dough 5 times, then place it on a lightly floured surface. Press the dough into a round until it is ½ inch thick. Cut dough into 9-12 rounds using a biscuit cutter or if, like me, don't own one, use a cooke cutter or other round shape. Cover the dough with plastic wrap while you make the sauce.
To make the sauce: Place the butter in a medium-size pot and heat over medium until the butter is melted. Add the onion and carrots and stir until the onion is softened, about 3-5 minutes. Add the garlic and stir until it is fragrant, about 30 seconds. Add the flour and stir until the flour begins to brown, about two minutes. While stirring, add the chicken broth and the milk. Continue to stir until the sauce thickens. Add the shredded chicken, peas and corn. When the mixture is heated through, remove from heat and salt and pepper to taste.
Pour the sauce into a 9X13 pan. Place the biscuits evenly over the pan. Cook for 30-40 minutes, or until the biscuits and cooked through and lightly browned on top. If you want to make in individual ramekins, place enough of the chicken mixture until the ramekin is about ½ full. Place the biscuit on top and cook for about 20 minutes until the biscuit is golden-brown and cooked through.
Recipe by Culinary Mamas at https://culinarymamas.com/chicken-biscuit/