½ cup diced carrots
⅓ cup diced celery
⅓ cup peas
⅓ cup diced onion
1 tbsp butter
2 heaping tbsps flour
½ cup chicken broth
⅓ cup milk
¼ tsp garlic salt
salt and pepper to taste
1 cup diced chicken
10 refrigerated biscuits
Instructions
Full recipe from : savorystyle.com
Add vegetables to a medium saucepan and add water to cover. Bring to a soft boil and cook until the veggies are softened, about 5 minutes.
Whisk in the butter, flour, chicken broth, and milk and cook on medium-low heat till thickened, about 10 minutes. Add in salt, pepper, and garlic salt. Stir in the chicken.
Spray a muffin tin with cooking spray and press the biscuit into the bottom and sides of the tin. Spoon about 1-2 tbsp of the filling into the center of each biscuit.
Bake for 13-15 minutes or until the biscuits are golden brown.
Enjoy hot!
