Ingredients Chicken: 3 cups rotisserie chicken, cubed 1 large carrot, chopped 1 cup frozen baby peas, thawed and drained 2 1/2 cups low-sodium chicken broth 2 tablespoons unsalted butter 2 tablespoons Parmesan cheese, grated 1 tablespoon all-purpose flour salt and pepper, to taste Biscuits: 4 tablespoons unsalted butter 1 1/4 cups all-purpose flour 1/4 teaspoon salt 1 1/2 teaspoon baking powder 1/2 cup whole milk

Preheat oven to 375º F. In a large Dutch oven over medium(-high) heat, melt butter and sauté carrots until soft. About 8 minutes. Add 1/2 cup of chicken broth and stir until it’s almost evaporated. Then add flour and the rest of broth. Stir mixture and bring to a boil. Season with salt and pepper, and reduce heat to low, simmering until thickened. 3 minutes. Add chicken, peas and Parmesan, and stir to coat thoroughly with sauce. In a food processor, pulse together flour, butter, salt and baking powder. Slowly pour milk into mixture and pulse until a soft dough forms. Using a spoon, scoop dough balls and evenly cover the top of chicken with biscuit mixture. Bake uncovered for 30-40 minutes, or until biscuits are golden brown. Remove from oven and let cool for 10 minutes before serving.