Ingredients

  • ¼ cup butter, melted
  •  cup all-purpose flour
  • 1 ½ cups chicken broth
  • 2 ½ cups cubed skinless, boneless chicken breast meat
  • 1 ½ cups green peas
  • 1 ½ cups canned mushrooms, drained
  • 1 cup cooked, sliced carrots
  • ½ onion, chopped
  • ¼ cup chopped red bell pepper
  • 1 (16 ounce) can refrigerated buttermilk biscuits

Directions

  1. Melt butter in a medium saucepan over medium heat; stir in flour, then pour in broth and let thicken, stirring. Add chicken, peas, mushrooms, carrots, onion, and bell pepper. Mix together and bring to a boil.

  2. Preheat the oven to 350 degrees F (175 degrees C).

  3. Pour chicken mixture into a 9×13-inch baking dish. Place refrigerated biscuits over top and bake in the preheated oven for 25 to 30 minutes, or until biscuits are done.