Ingredients :
6 slices bacon, chopped
1 large red onion, chopped
1 cup chopped carrots
2 celery stalks, chopped
3 cups chopped deli-roasted chicken
1 cup frozen peas, thawed
6 tbsp butter
6 tbsp all-purpose flour
3 cups chicken broth
1/2 cup half-and-half
3 tbsp sherry (yes, I used cooking sherry)
1/2 tsp ground nutmeg
1 can biscuits (I used Pillsbury 8-count Flaky Layers)
Directions :
1) Preheat oven to 350 degrees; lightly grease large baking dish
2) In large skillet over medium-high, cook bacon 5-6 minutes until crispy; add onions, carrots, and celery and cook 5 minutes until veggies soften; remove from heat
3) Evenly spread chicken over bottom of baking dish, followed by cooked veggies and peas; set aside
4) In same large skillet over medium heat, melt butter; whisk in flour and cook 1 minute; gradually whisk in chicken broth and cook 4-5 minutes, whisking often, until sauce thickens; whisk in half-and-half and, whisking often, cook 3 minutes; whisk in sherry and nutmeg and remove from heat
5) Pour sauce over chicken-veggie mixture; separate biscuits horizontally into 2 layers and arrange on top of chicken-veggie mixture (I used 5 of the 8 biscuits and also halved them vertically); bake in oven 20 minutes until filling bubbles and biscuits are browned; remove from oven and serve; yum!
This makes for a beautiful cake!
