Ingredients
Scale
- 1 lb cooked, shredded chicken
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1/4 cup flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1 tsp fresh herbs (thyme, rosemary, or sage)
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 cup shredded cheddar cheese
- 1/4 cup fresh sage, chopped
- 1/2 cup cold butter, cubed
- 3/4 cup buttermilk
Instructions
- In a large pot, sauté onion, carrots, and celery until softened.
- Add cooked, shredded chicken and flour, stirring to thicken.
- Pour in chicken broth and cream, stirring until thickened.
- Season with salt, pepper, and fresh herbs.
- In a bowl, mix flour, baking powder, cheddar, and sage.
- Cut in cold butter until crumbly, then add buttermilk to form a dough.
- Spoon filling into a baking dish, top with biscuit dough, and bake.
- Bake until biscuits are golden and the filling is bubbling.
Notes
Serve hot and consider pairing with a fresh green salad. Store leftovers in the fridge for up to 3 days or freeze for longer storage.
- Prep Time: 30
- Cook Time: 45
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg