Ingredients
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¼ cup butter
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½ cup chopped onion
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½ cup chopped celery
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½ cup chopped baby carrots
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2 cloves garlic, minced
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½ cup all-purpose flour
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2 teaspoons white sugar
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1 teaspoon salt
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1 teaspoon dried basil
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½ teaspoon ground black pepper
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4 cups chicken broth
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1 (10 ounce) can peas, drained
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4 cups diced, cooked chicken meat
Biscuits:
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2 cups buttermilk baking mix
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2 teaspoons dried basil
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⅔ cup milk
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
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Melt butter in a large skillet over medium-high heat. Cook and stir onion, celery, carrots, and garlic in hot butter until tender. Mix in flour, sugar, salt, basil, and pepper. Stir in broth; bring to a boil. Boil and stir for 1 minute, then reduce heat and stir in peas. Simmer for 5 minutes, then mix in cooked chicken until combined. Transfer to the prepared baking dish.
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Make biscuits: Combine baking mix and basil in a large bowl. Stir in milk to form a dough. Divide dough into 6 to 8 balls. Use the palm of your hand to flatten each dough ball on floured wax paper into a circular shape; place on top of chicken mixture.
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Bake in the preheated oven for 30 minutes. Cover with foil and continue baking for 10 more minutes. Spoon chicken mixture over biscuits to serve.
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Nutrition Facts (per serving)
| 451 | Calories |
| 13g | Fat |
| 48g | Carbs |
| 34g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 451 | |
| % Daily Value * | |
| Total Fat 13g | 17% |
| Saturated Fat 6g | 32% |
| Cholesterol 96mg | 32% |
| Sodium 2015mg | 88% |
| Total Carbohydrate 48g | 17% |
| Dietary Fiber 3g | 10% |
| Total Sugars 8g | |
| Protein 34g | 67% |
| Vitamin C 6mg | 7% |
| Calcium 90mg | 7% |
| Iron 4mg | 21% |
| Potassium 495mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
