Ingredients
1 pound cooked chicken, shredded or diced
8 biscuits (homemade, refrigerated, or frozen)
1½ cups half-and-half (or whole milk/heavy cream substitute)
¼ cup all-purpose flour
½ cup chicken stock
1 onion, diced
½ cup peas
1 teaspoon dried tarragon
4 tablespoons butter
Salt and pepper, to taste
Instructions
- Prepare chicken if not using leftovers or rotisserie—cook and dice or shred. Have biscuits ready to bake or warm.
- Melt butter in a large, deep skillet over medium heat. Add diced onion and cook until translucent and lightly browned, about 3–5 minutes.
- Stir in flour, then pour in chicken stock, stirring until smooth.
- Slowly add half-and-half while stirring until well combined. Increase heat and cook until sauce thickens, about 1–2 minutes.
- Stir in tarragon, peas, and chicken; cook until heated through. Season with salt and pepper.
- Serve hot over biscuits or your preferred base.
Notes
- Best served immediately for optimal texture.
- Can be served over toast, mashed potatoes, noodles, or rice.
- Tarragon can be replaced with dill or thyme if desired.
- Not recommended for freezing due to cream-based sauce.
- Use rotisserie chicken for a time-saving shortcut.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 4g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 65mg
