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Chicken and Biscuits

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.

Serves 10
Ready in 25 mins
Prep time 5 mins
Cooking time 20 mins
295 calories per serving


> 1 medium onion
> 1 rotisserie chicken
> 3 tbsp butter
> 3 tbsp flour
> 2 ½ cups low sodium chicken broth
> 1 (16 oz) pkg frozen peas and carrots, 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. Cover with foil and bake 25-35 min., until biscuits are fully cooked, removing foil halfway through cooking time.

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