6 servingsPrep Time
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 ounce) can: refrigerated buttermilk biscuits
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.
Preheat oven to 350 degrees F (175 degrees C).
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.
Calories: 401 kcal
Carbohydrates: 46.8 g
Cholesterol: 68 mg
Fat: 12.2 g
Fiber: 4.9 g
Protein: 26.2 g
Sodium: 906 mg