Ingredients:

  • 3 cups (450g) cooked chicken breast, shredded or cubed
  • 1 medium yellow onion (150g), diced
  • 2 large carrots (120g), sliced into rounds
  • 2 stalks celery (100g), sliced
  • 1/4 cup (55g) unsalted butter
  • 1/3 cup (45g) all-purpose flour
  • 2 cups (480ml) low-sodium chicken broth
  • 1/2 cup (120ml) heavy cream
  • 1 cup (150g) frozen peas
  • 1/2 cup (75g) frozen corn
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper
  • 1 tube (16 oz / 450g) refrigerated jumbo flaky biscuits
  • 1 large egg (50g)
  • 1 tbsp water

Instructions:

  1. Preheat your oven to 400°F (200°C). If using a skillet, ensure it is oven-safe. Otherwise, grease a 9x13 inch baking dish.
  2. In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the onions are translucent and vegetables begin to soften.
  3. Stir in the dried thyme, garlic powder, salt, and pepper.
  4. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste, creating a thick paste (roux).
  5. Slowly whisk in the chicken broth and heavy cream. Simmer for 3-5 minutes until the sauce has thickened into a velvety velouté.
  6. Stir in the cooked chicken, frozen peas, and frozen corn until well combined and heated through.
  7. Pour the filling into the prepared 9x13 baking dish or leave it in the skillet if oven-safe. Arrange the biscuits (or puff pastry squares) in a single layer on top of the filling.
  8. Whisk the egg and water together to create an egg wash. Brush the tops of the dough lightly with the wash.
  9. Bake for 15-20 minutes, or until the topping is golden brown and the filling is bubbling around the edges.