Ingredients:

  • 2 tbsp Olive oil
  • 1 medium Yellow onion, finely diced (150g)
  • 2 large Carrots, peeled and sliced (120g)
  • 2 stalks Celery, diced (100g)
  • 3 cloves Garlic, minced
  • 1/4 cup All-purpose flour (30g)
  • 2 cups Low-sodium chicken broth (475ml)
  • 1/2 cup Plain Greek yogurt (120g)
  • 1 tsp Dried thyme
  • 1/2 tsp Sea salt
  • 1/4 tsp cracked black pepper
  • 3 cups Rotisserie chicken, shredded (450g)
  • 1 cup Frozen sweet peas (150g)
  • 1/2 cup Frozen corn (75g)
  • 1 tube (12 oz/340g) Refrigerated biscuits
  • 1 tbsp Butter, melted
  • 1/2 tsp Dried parsley

Instructions:

  1. Heat the 2 tbsp olive oil in your skillet over medium heat.
  2. Add the 150g diced onion, 120g carrots, and 100g celery, stirring frequently until the onions are translucent and fragrant. This usually takes about 6 minutes.
  3. Stir in the 3 cloves minced garlic and cook for 1 minute. Sprinkle the 30g flour over the vegetables and stir constantly for 2 minutes until the flour smells slightly nutty.
  4. Slowly pour in the 475ml chicken broth while whisking vigorously.
  5. Add the 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp pepper. Simmer for 3 to 5 minutes until the sauce thickens and coats a spoon. Turn off the heat and fold in the 120g Greek yogurt, 450g shredded chicken, 150g frozen peas, and 75g frozen corn.
  6. Preheat your oven to 400°F (200°C). Arrange the 340g of refrigerated biscuits over the top of the chicken mixture. Brush the tops with 1 tbsp melted butter and sprinkle with 1/2 tsp dried parsley.
  7. Bake for 15 to 20 minutes until the biscuits are puffed and golden brown. If the biscuits brown too quickly, tent the pan loosely with foil. Let the casserole rest for 5 minutes before serving to allow the sauce to set.