Ingredients:

  • 1.5 lbs chicken breast, cubed
  • 4 tbsp unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 2 cups frozen peas and carrots
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp poultry seasoning
  • salt to taste
  • black pepper to taste
  • 1 box (15 oz) Red Lobster Cheddar Bay Biscuit Mix
  • 1/2 cup cold water
  • 2 tbsp melted butter
  • 3 tbsp melted butter
  • 1/2 tsp garlic powder
  • 1 tsp dried parsley
  • 2 tbsp freshly grated parmesan

Instructions:

  1. Heat 4 tbsp butter in a skillet over medium-high heat. Add cubed chicken breast and cook until golden brown on all sides (about 5-7 mins). Remove chicken and set aside.
  2. In the same pan, add the diced onion and cook until translucent, then stir in the minced garlic for 60 seconds until fragrant.
  3. Sprinkle flour over the vegetables and stir constantly for 2 minutes to create a roux.
  4. Slowly whisk in chicken broth, scraping the bottom of the pan to release the fond.
  5. Stir in heavy cream and poultry seasoning. Bring to a gentle simmer until the sauce thickens and coats the back of a spoon.
  6. Fold in the seared chicken and frozen peas and carrots. Pour the mixture into a 9x13 inch baking dish and spread evenly.
  7. Combine biscuit mix, cold water, and 2 tbsp melted butter. Drop dollops of dough over the filling.
  8. Bake at 350°F (or according to mix instructions) for 30 minutes or until biscuits are golden brown.
  9. Mix 3 tbsp melted butter, garlic powder, dried parsley, and parmesan. Brush the glaze over the baked biscuits immediately.