Ingredients
- 1 Whole Rotisserie Chicken (You can also use cooked skinless & boneless breast or thighs – 6cups)
- 1 can of cream of chicken
- 2 cups of flour
- 1 cup of vegetable oil
- 16oz chicken broth
- 1lb of frozen carrots and peas
- 1 can of 8-12 flaky biscuits
- 1 stick of butter
- 8oz heavy whipping cream (optional to make extra creamy)
- 4 teaspoons of grinded or fresh cracked pepper
Directions
(Cut oven on bake to 350 allow to heat while prepping)
- Remove skin and debone chicken
- Shred chicken apart (best way to shred is taking 2 forks back to back and tear)
- Add oil to skillet on mid heat and allow to get hot; add seasoned flour and whisk till you get a nice brown flour
- Add 8oz of chicken broth then stir
- Add can of cream of chicken and 8oz of heavy whipping cream; mix till good and creamy
- Add veggies, chicken, black pepper or your favorite seasoning and stir
- Cut off heat and pour into a mixing bowl
- Spray your baking dish with a non stick spray or rub with butter
- Pour ingredients out of mixing bowl into baking dish
- Open can of flaky biscuits and take each biscuit and peel half a biscuit. Take each layer and lay them across your entire dish and place in oven for 15 min until biscuits are nicely golden brown.
***Best served over rice or cooked egg noodles
Recipe Courtesy of Chef Aubrey Norman of Downtown Consultants, contact 601-212-2516 or downtowncafeJXN@yahoo.com for any food or catering inquiries.
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