Ingredients
1/2
cup butter
1
cup chopped onions
1
cup chopped carrots (about 2 medium)
1
cup chopped celery (about 3 stalks)
1/2
teaspoon salt
1/2
teaspoon pepper
1/2
cup all-purpose flour
2
cups Progresso™ chicken broth (from 32-oz carton)
1
cup milk
2
cups shredded cooked chicken
1
cup frozen sweet peas
1
can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
Preparation
Heat oven to 375°F. In 12-inch ovenproof skillet, melt butter over medium-high heat. Add onions, carrots, celery, salt and pepper; cook 5 to 7 minutes, stirring frequently, until tender. Stir in flour; cook 1 to 3 minutes or until beginning to brown. Gradually stir in broth and milk, cooking and stirring 1 to 3 minutes longer, until bubbly and thickened. Stir in chicken and peas. Remove from heat.
Separate dough into 8 biscuits. Cut each biscuit into fourths. Top chicken mixture with biscuit pieces.
Bake 21 to 25 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.
