- 3 tablespoons butter, divided use
- 1/2 onion, chopped
- 1 celery rib, thinly sliced
- 2 carrots, peeled and diced
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 1/2 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/4 cup milk
- 1 teaspoon Dijon mustard
- 1-1/2 cups cubed cooked boneless, skinless chicken breast
- Salt and black pepper, to taste
- 1 cup biscuit mix
- 1 teaspoon granulated sugar
- 1/4 cup grated cheese
- 1/4 cup julienned basil
- Paprika, salt, and black pepper, to taste
- 1/3 cup milk
Preheat oven to 375 degrees F.
Melt 1 tablespoon butter in a skillet over medium heat.
Sauté onion, celery, and carrots until softened, about 10 minutes.
Add peas and corn; sauté 3 minutes.
Add thyme and chicken and remove the mixture from the skillet.
Melt the remaining 2 tablespoons butter and add the flour, stirring continuously for 2-3 minutes.
Slowly whisk in the broth until smooth and lump-free, then add the milk and mustard into pan.
Cook until sauce is slightly thickened, 6 to 8 minutes.
Add seasonings to taste, then transfer to a greased baking dish and let cool slightly.
In a mixing bowl, whisk together the biscuit mix, sugar, cheese, basil, and seasonings.
Stir in the milk with a wooden spoon just until the mixture comes together.
Drop the biscuit topping gently on to the top of the chicken and veggies.
Bake for 20-25 minutes, or until the biscuit topping is lightly browned.
Let sit for a few minutes before serving.