- Cook Time
- Prep Time
- 3 tablespoons butter
- 3 tablespoons flour
- 2 1/4 cups chicken stock
- 1 tablespoon finely chopped fresh rosemary
- 1/2 cup cream
- 1 cup frozen peas
- Reserved roasted chicken, skin and bones removed, meat cut into bite-size pieces
- Reserved vegetables
- 4 large raw buttermilk biscuits (from a 16-oz. refrigerated can)
Preheat the oven to 350 degrees. In a large, ovenproof skillet, melt the butter over medium-high. Add the flour and cook, whisking, until golden, 1 to 2 minutes. Slowly whisk in the stock, then the rosemary. Simmer, whisking often, until the mixture thickens, about 5 minutes. Whisk in the cream, then stir in the peas, chicken and vegetables. Bring to a simmer; season with salt and pepper.
Meanwhile, bake the biscuits according to package directions, removing them from the oven about 5 minutes before they're done. Arrange the partially cooked biscuits on top of the chicken mixture and bake until the biscuits are golden and cooked through, about 5 minutes more.