Ingredients
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1 medium onion
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1 rotisserie chicken
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3 tbsp butter
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3 tbsp flour
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2 ½ cups low sodium chicken broth
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1 (16 oz) pkg frozen peas and carrots, thawed
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1 (7.5 oz) pkg buttermilk biscuits
Steps
1
Preheat the oven to 400°F. Chop the onion. Remove the skin from the chicken and shred the meat.
2
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.
3
Transfer the mixture to a 9x13-inch casserole dish and distribute biscuits evenly over the top. Cover with foil and bake 25-35 min., until biscuits are fully cooked, removing foil halfway through cooking time.
