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Ingredients
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 2 1/2 cups whole milk
- 1 tablespoon chicken bouillon granules
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 4 cups cooked diced chicken
- 1 cup frozen green peas, thawed
- 1 pkg. (6 oz) refrigerated biscuits
Preparation
Step 1
1. Preheat oven to 350. Lightly coat 12x8 inch baking dish or 2 qt casserole with nonstick cooking spray; set aside.
2. Melt butter in large skillet over medium heat. Add flour; mix until smooth. Add milk, bouillon, thyme and pepper; mix until smooth. Cook and stir until thickened, scraping pan with spatula. Remove from heat. Stir in chicken, and peas. Pour mixture into prepared baking dish. Bake 30 minutes.
3. Meanwhile, bake biscuits according to package directions. Remove from oven; set aside.
4. Split biscuits in half; arrange cut side down on top of chicken mixture. Bake 3 minutes longer or until biscuits are warmed through.