Ingredients
Scale
- 2 lbs cooked chicken breast, shredded or cubed
- 1 cup frozen peas and carrots mix
- 1/2 cup frozen corn kernels
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup plain non-fat Greek yogurt
- 1/4 cup whole wheat flour or cornstarch
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon celery salt
- Salt and black pepper to taste
- 2 cups whole wheat biscuit mix (prepared according to package instructions with skim milk)
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray.
- In a large skillet or pot, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the onions and garlic, stirring constantly for about a minute to cook out the raw flour taste.
- Slowly pour in the chicken broth while whisking continuously to prevent lumps. Let the mixture simmer for 3-5 minutes until it starts to thicken.
- Remove the skillet from the heat. Stir in the Greek yogurt, dried thyme, rosemary, celery salt, salt, and pepper until the sauce is smooth.
- Fold in the shredded chicken, frozen peas, carrots, and corn. Mix well so everything is coated in the creamy sauce.
- Pour the chicken mixture into the prepared baking dish, spreading it out evenly.
- Prepare your biscuit dough and drop spoonfuls of it over the top of the chicken mixture. You can spread it slightly, but leaving some gaps allows steam to escape.
- Place the dish in the oven and bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
- Remove from the oven and let it stand for 5 minutes before serving to allow the sauce to set.
- Cook Time: 45 minutes