Ingredients

• 0.25 cups butter
• 0.5 cups chopped onion
• 0.5 cups chopped celery
• 0.5 cups chopped baby carrots
• 2 cloves garlic , minced
• 0.5 cups all-purpose flour
• 2 teaspoons white sugar
• 1 teaspoon salt
• 1 teaspoon dried basil
• 0.5 teaspoons ground black pepper
• 4 cups chicken broth
• 1 , 10 ounce
• 4 cups diced , cooked chicken meat

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Melt butter in a large skillet over medium-high heat. Cook and stir onion, celery, carrots, and garlic in hot butter until tender. Mix in flour, sugar, salt, basil, and pepper. Stir in broth; bring to a boil. Boil and stir for 1 minute, then reduce heat and stir in peas. Simmer for 5 minutes, then mix in cooked chicken until combined. Transfer to the prepared baking dish.
3. 3 Make biscuits: Combine baking mix and basil in a large bowl. Stir in milk to form a dough. Divide dough into 6 to 8 balls. Use the palm of your hand to flatten each dough ball on floured wax paper into a circular shape; place on top of chicken mixture.
4. 4 Bake in the preheated oven for 30 minutes. Cover with foil and continue baking for 10 more minutes. Spoon chicken mixture over biscuits to serve.

Nutrition per serving