• Preheat the oven to 350℉. Spray the 9x13 pan with non-stick spray (or rub with oil)

CHICKEN FILLING

• In a large pot over medium heat add the butter to melt, add the onions, carrots, and celery. Sauté for 15 minutes, stirring occasionally.
  8 tablespoon salted butter, 1 large yellow onion, 2 cups carrots, 1 ½ cups celery
  
• Add the garlic and sauté 1 minute.
  2 garlic cloves
• Stir in the chicken base to melt and the seasonings to coat the veggies.
  1 tablespoon chicken base, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon onion powder
• Sprinkle the flour over the veggies. Stir to coat and cook the flour for 1 minute.
  ½ cup all purpose flour
• Whisk in the chicken broth, scraping browned bits from the bottom of the pot. Let it simmer for 5 minutes to thicken, stirring occasionally.
  4 cups chicken stock or broth
• Add in the peas, chicken and heavy cream. Stir and simmer for another 5 minutes, stirring occasionally.
  1 ½ cups frozen peas, 3 cups cooked chicken (rotisserie chicken works well!!), 1 cup heavy cream
  

BAKING

• Pour into the 9x13 pan, pop in the oven for 15 minutes.

  TIP: if your 9x13 pan is shallow, place it on a rimmed baking sheet to catch any spills in the oven.
  
• Remove from the oven and place the biscuits on top. Place back in the oven for another 20 minutes.

  TIP: if the biscuits are browning on the top too much, tent foil over top.
  8 count store bought biscuits
  
• Let the chicken and biscuits cool for 10-15 minutes before serving (it will be SO hot). It will thicken a little as it cools.
  
• Ladle the chicken and biscuits into bowls. Great served with a side salad!
  

STORING & REHEATING

• Keep any leftover chicken and biscuits in the fridge, covered, for up to 4 days.
• To reheat portion in a bowl, cover with a damp paper towel, microwave each portion for 1 minute. Stir. Add a biscuit on top and microwave for an additional 15-20 seconds.

MAKE AHEAD INSTRUCTIONS

• Make the chicken filling completely.

  Pour into a 9x13 baking dish and let cool.

  Cover and pop in the fridge for up to 2 days.
• Place on a rimmed baking sheet and place in a 350°F oven for 25 minutes.

  Remove from the oven and top with biscuits. Bake for another 20 minutes.