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Total Time:
Prep Time: 10 min
Cook Time: 35 min

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Ingredients

For 6 Servings

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1/4 cup butter, melted
1/8 cup all-purpose flour
1 1/2 cups chicken broth
2 1/2 cups cubed skinless, boneless chicken breast meat
1 1/2 cups green peas
1 1/2 cups canned mushrooms, drained
1 cup cooked, sliced carrots
1/2 onion, chopped
1/4 cup chopped red bell pepper
1 (16 oz) can refrigerated buttermilk biscuits

Directions

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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 oven to 350 degrees F (175 degrees C).
3 Pour chicken mixture into a 9x13 inch baking dish. Place refrigerated biscuits over top and bake in preheated oven for 25 to 30 minutes, or until biscuits are done.

Directions

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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 oven to 350 degrees F (175 degrees C).

3. Pour chicken mixture into a 9x13 inch baking dish. Place refrigerated biscuits over top and bake in preheated oven for 25 to 30 minutes, or until biscuits are done.

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