Ingredients
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1 tbsp canola oil
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1 tbsp unsalted butter
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1 (10 oz) pkg mirepoix (chopped carrots, onions, and celery)
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3 tbsp all-purpose flour
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2 cloves garlic, minced
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1 tsp poultry seasoning
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3 cups low-sodium chicken broth
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1 (10 oz) can low-sodium cream of chicken soup
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1/2 (16 oz) bag frozen peas
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1 (7.5 oz) can buttermilk biscuits
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2 1/2 cups chopped rotisserie chicken
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1 tbsp Nature's Promise® Organic Parsley, to garnish (optional)
Steps
1
In a Dutch oven, heat the oil and butter on medium-high until butter melts. Add the mirepoix and cook 5–7 min., until vegetables are softened, stirring occasionally. Stir in the flour, garlic, and poultry seasoning. Season with salt and pepper. Cook 30 sec.–1 min., until flour is lightly golden.
2
Slowly stir in the broth and cook until mixture thickens, stirring constantly. Add the soup and whisk until smooth. Bring to a boil, then reduce to a simmer. Add the peas.
3
Meanwhile, split the biscuits open and cut each into quarters. Add biscuits to simmering broth. Cover and cook 10–12 min., until biscuits are cooked through, stirring occasionally. Stir in the chicken. Garnish with the parsley, if desired. Serve immediately.
