When it comes to a hearty family meal, NOTHING beats chicken and biscuits. Our take on this Southern classic lightens up the calories by packing in the veggies.
1 medium onion
1 rotisserie chicken
3 tbsp butter
3 tbsp flour
2 ½ cups low sodium chicken broth
2 cups frozen carrots, thawed
1 cup frozen peas, thawed
1 (7.5 oz) pkg buttermilk biscuits
Preheat the oven to 400°F. Chop the onion. Remove the skin from the chicken and shred the meat.
In a large pot, melt the butter and sauté the onions until soft. Add the flour and cook for 3 min. Pour in the chicken broth. Bring the mixture to a boil and reduce to a simmer. Add the carrots, peas, and chicken and cook for another 2 min.
Transfer the mixture to a 9x13-inch casserole dish and distribute biscuits evenly over the top. Bake for 12 min. until biscuits are golden brown.