Recipe Details
Ingredients
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¼cupbutter
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1smallonion, chopped
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3mediumcelery ribs, chopped
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3mediumcarrots, chopped
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⅔cupfrozen peas
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3tablespoonschopped fresh parsley
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¼teaspoondried thyme
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¼cupall-purpose flour
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2cupslower-sodium chicken broth
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⅔cuphalf-and-half cream
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salt and ground black pepper to taste
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3cupscooked chicken, cut into bite-size pieces
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1(16.3 ounce) canrefrigerated flaky-style biscuits (such as Pillsbury Grands®)
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1largeegg yolk, beaten
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1tablespoonwater
Cooking Directions
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Gather your ingredients and preheat the oven to 350 degrees F (175 degrees C).
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Melt butter in a skillet over medium-low heat. Add onion, celery, and carrots and cook, stirring occasionally, until tender, about 15 minutes.
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Stir in peas, flour, parsley, and thyme and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes.
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Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Stir in cooked chicken, and season with salt and pepper.
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Transfer chicken, vegetables, and sauce into a 7×11-inch baking dish. Arrange biscuits on top of the filling.
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Beat egg yolk with water in a small bowl. Brush mixture over the biscuits.
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Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbly, 20 to 25 minutes.
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Remove from the oven and let rest for 10 minutes before serving.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories412 | |
% Daily Value * | |
Total Fat 23g |
29% |
Saturated Fat 10g |
50% |
Cholesterol 65mg |
22% |
Sodium 708mg |
31% |
Total Carbohydrate 30g |
11% |
Dietary Fiber 2g |
6% |
Protein 20g |
39% |
Vitamin C 5mg |
6% |
Calcium 77mg |
6% |
Iron 3mg |
14% |
Potassium 159mg |
3% |
* 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.
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