Ingredients:

  • 1 lb cooked chicken breast, shredded
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 stalks celery, sliced
  • 2 cups frozen peas and carrots blend
  • 1 cup frozen corn
  • 2 cups low-sodium chicken bone broth
  • 0.5 cup plain non-fat Greek yogurt
  • 3 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 1 tbsp fresh thyme
  • 1 tsp dried parsley
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper
  • 12 oz refrigerated buttermilk biscuits
  • 1 large egg
  • 1 tbsp water

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Melt the 3 tbsp unsalted butter in a large skillet over medium heat.
  3. Add the diced yellow onion, sliced celery, and minced garlic.
  4. Sauté for 5-7 minutes until the onions are translucent and the celery has softened.
  5. Whisk in the 0.25 cup all purpose flour.
  6. Cook this for 2 minutes to toast the flour.
  7. Slowly pour in the 2 cups chicken bone broth while whisking constantly.
  8. Simmer for 3-5 minutes until the sauce thickens and coats the back of a spoon.
  9. Stir in the 1 lb shredded chicken, 2 cups peas and carrots, 1 cup corn, thyme, parsley, salt, and pepper.
  10. Remove from heat and fold in the 0.5 cup Greek yogurt until velvety and smooth.
  11. Transfer the mixture to a 9x13 baking dish if you aren't using an oven safe skillet.
  12. Open the 12 oz can of buttermilk biscuits and cut each biscuit into quarters.
  13. Place the biscuit pieces evenly over the top of the chicken mixture.
  14. Beat the 1 large egg with 1 tbsp water in a small bowl.
  15. Brush the egg wash over the top of each biscuit piece.
  16. Bake for 20-25 minutes until the biscuits are deep golden brown and the filling is bubbling.
  17. Let the casserole rest for 5 minutes before serving.