Ingredients

• 3 cups cooked chicken, diced or shredded (rotisserie chicken works well)
• 1 cup frozen peas and carrots mix
• 1/2 cup frozen corn (optional)
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1 can (16 oz) refrigerated biscuit dough (such as Pillsbury Grands)

Instructions

1. Preheat the Oven
   Set your oven to 375°F (190°C) so it’s ready when the casserole goes in.
2. Prepare the Roux
   Place a large skillet over medium heat and melt the butter. Once melted, add the flour, salt, black pepper, garlic powder, and onion powder. Stir continuously until a smooth paste forms. Cook for 1–2 minutes, until lightly golden and bubbling.
3. Add the Liquids
   Gradually whisk in the chicken broth and milk. Keep whisking as the mixture thickens, about 3–5 minutes. When it reaches a gentle boil and resembles a thick gravy, it’s ready.
4. Mix in the Filling
   Stir in the cooked chicken, frozen peas and carrots, and the corn if using. Combine thoroughly, then remove the skillet from the heat.
5. Transfer to Baking Dish
   Spread the chicken mixture evenly into a greased 9×13-inch baking dish.
6. Add the Biscuit Topping
   Separate the refrigerated biscuit dough into individual pieces. Flatten each biscuit slightly and arrange them over the filling, leaving a little space between each one so they can expand while baking.
7. Bake
   Place the dish in the oven and bake for 25–30 minutes, or until the biscuits are golden brown and fully cooked.
8. Rest Before Serving
   Allow the casserole to sit for about 5 minutes after removing it from the oven. This helps the filling firm up slightly for easier serving.

Nutrition