Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup, 150g)
  • 2 carrots, peeled and diced (approx. 1 cup, 150g)
  • 2 celery stalks, diced (approx. 1 cup, 150g)
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ¼ teaspoon ground black pepper
  • ¼ cup (30g) all-purpose flour
  • 3 cups (710 ml) chicken broth, low-sodium preferred
  • 1 cup (237 ml) heavy cream
  • 1 cup (approx. 150g) frozen peas
  • 1 cup (approx. 150g) frozen corn
  • 3 cups (approx. 450g) cooked chicken, shredded or cubed
  • Salt to taste
  • 1 (16-ounce / 450g) can refrigerated biscuit dough (8 biscuits), cut into quarters
  • 2 tablespoons (30 ml) melted unsalted butter
  • 1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in thyme, rosemary, and pepper.
  2. Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in chicken broth until smooth. Bring to a simmer, then stir in heavy cream. Cook until the sauce has thickened slightly, about 3-5 minutes.
  3. Stir in frozen peas, frozen corn, and cooked chicken. Season with salt to taste.
  4. Pour the chicken mixture into a 9x13 inch baking dish.
  5. Arrange the biscuit pieces evenly over the chicken mixture. Brush the biscuit pieces with melted butter.
  6. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly.
  7. Let the casserole cool for a few minutes before serving. Garnish with fresh parsley, if desired.