Recipe
Preparation20 minutes
Cook time45 minutes
ServingsServes 6 to 8
Episode1887
Ingredients
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For the Filling:
- 1 Tbsp Olive Oil
- 1 Small Yellow Onion, Finely Diced
- 2 Stalks Celery, Finely Diced
- 6 Tbsp Unsalted Butter
- 6 Tbsp Homemade Chicken Gravy Mix
- 1 1/2 cups Milk
- 1 1/2 cups Water
- 2 1/2 cups Cooked Chicken, Shredded Or Diced
- 2 cups Frozen Mixed Vegetables (Peas, Carrots, Corn And Green Beans)
- 2 tsp Garlic And Herb Seasoning
- Freshly Ground Black Pepper, To Taste
- Salt, If NeededFor the Topping:
- 1 Can Pillsbury Refrigerated Biscuits (Approximately 8 Regular-Sized Biscuits)
- 1 Tbsp Melted Butter, For Brushing (Optional)
Preparation
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1) Preheat your oven to 375°F. In a large skillet or saucepan, heat the olive oil over medium heat, add the onion and celery and sauté for about 5–7 minutes until softened.
2) Add the butter and allow it to melt, then stir in the homemade chicken gravy mix and cook for about 30 seconds. Slowly whisk in the milk and water until smooth, then simmer for about 3–5 minutes until thickened into a creamy gravy.
3) Stir in the cooked chicken, frozen vegetables, garlic and herb seasoning and black pepper, cook for a few minutes until everything is heated through, then taste and adjust the seasoning if needed. The filling should be quite saucy.
4) Transfer the filling to a lightly buttered 2.5-quart baking dish and bake uncovered for about 25 minutes, until hot and bubbling around the edges.
5) Remove from the oven, arrange the refrigerated biscuits evenly over the filling, leaving a little space between them, then return to the oven for about 10–12 minutes, or according to the package directions, until the biscuits are golden brown and cooked through.
Freezer Instructions:
1) Prepare the filling as directed, then transfer it to a freezer-safe 2.5-quart baking dish. Allow it to cool then cover tightly with parchment paper followed by foil.
2) Freeze for up to 3 months for best quality. Do not add the biscuits before freezing.
Baking After Freezing
1) Transfer the frozen filling to the refrigerator approximately 24–36 hours before baking, or until completely thawed.
2) Preheat the oven to 375°F. Remove the parchment and foil, cover the dish with fresh foil and bake for about 25–35 minutes, or until the filling is thoroughly heated and bubbling.
3) Remove the foil, arrange the refrigerated biscuits over the hot filling and return to the oven uncovered for about 10–12 minutes, or according to the package directions, until golden brown and completely baked through.
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