Canned biscuits take some of the hassle out of this dish, and you won’t turn your kitchen upside down! Classic Southern comfort food for a crowd.

(makes 8 servings)

Ingredients

4 tablespoons (2oz) unsalted butter

2 ribs celery, 1 peeled medium onion, and 2 peeled carrots, diced small

Salt, pepper, and (optional) Cajun or Creole seasoning blend, to taste

2-3 garlic cloves, sliced or minced

½ cup (approx. 2oz) all-purpose flour

2 and ½ cups chicken stock (lowest sodium possible)

½ cup half and half

Approx. 4 cups cooked chicken, shredded or diced

2 tablespoons chopped parsley or chives, plus more for garnish

1 – 16oz can refrigerated buttermilk biscuits (any variety except sweetened or honey)

AP flour (for work surface and flattening biscuits)

Non-stick spray

Melted butter for topping (optional)

Instructions

Preheat oven to 400 degrees F (205 C).

Melt butter in a large Dutch oven over medium heat.  Add in diced celery, onion, and carrots.  Season with salt, pepper, and optional Cajun or Creole seasoning, to taste.

Sauté vegetables until softened, stirring occasionally, about 5-7 minutes.  Add sliced or minced garlic, stir and cook for 1 more minute.

Sprinkle in all-purpose flour to make a roux.  Stir and cook for 5 minutes to cook out any raw flour taste.

Slowly pour in chicken stock and whisk to remove any lumps.  Increase heat to a simmer and cook for 5 minutes or until thickened, stirring occasionally.

Stir in half and half to combine.

Carefully stir in cooked chicken and chopped chives or parsley and mix to combine.

Lightly flour your work surface.  Open canned biscuits, place on work surface, and lightly dust with more flour.

Using a rolling pin or your hands, lightly flatten each biscuit until about ½ of original thickness.

Coat a 9x13 inch baking dish with non-stick spray.  Pour in chicken mixture and smooth with the back of a large spoon.  Arrange flattened biscuits on top.

Bake in the center of preheated oven for 10-15 minutes, or until biscuits have risen and are nicely golden brown.

Remove from oven, brush with optional melted butter, and garnish with chopped chives or parsley.  Serve immediately.