Ingredients:

  • 2 cups Cooked Chicken Breast, shredded
  • 1 cup Frozen Peas and Carrots, thawed and dried
  • 0.5 cup Celery, finely diced
  • 0.25 cup Unsalted Butter
  • 0.25 cup All-purpose Flour
  • 1.5 cups Whole Milk
  • 0.5 cup Chicken Bone Broth
  • 1 tsp Dried Thyme
  • 0.5 tsp Garlic Powder
  • 0.5 tsp Salt
  • 0.25 tsp Cracked Black Pepper
  • 16 oz Refrigerated Flaky Layers Biscuits
  • 1 tbsp Melted Butter
  • 0.5 tsp Dried Parsley

Instructions:

  1. Preheat your oven to 375°F (190°C) and grease your muffin tin thoroughly with spray or butter.
  2. Melt the 0.25 cup butter in your saucepan over medium heat and cook the celery until it’s translucent and soft.
  3. Sprinkle in the 0.25 cup flour. Whisk 2 minutes until the mixture smells slightly toasty.
  4. Gradually pour in the 1.5 cups whole milk and 0.5 cup bone broth. Stir constantly until the sauce thickens and bubbles.
  5. Add the 1 tsp thyme, 0.5 tsp garlic powder, 0.5 tsp salt, and 0.25 tsp pepper.
  6. Gently stir in the 2 cups shredded chicken and 1 cup peas and carrots. Remove from heat immediately once combined.
  7. Flatten each biscuit and press it into the bottom and up the sides of the muffin cups.
  8. Spoon about 2-3 tablespoons of filling into each biscuit cup. Do not overfill or the edges won't crisp.
  9. Place in the oven for 15 minutes until the biscuit edges are golden and the filling is bubbling.
  10. Brush the tops with the 1 tbsp melted butter and 0.5 tsp parsley while they are still hot.