Filling Ingredients

¼ cup butter

1 small yellow onion chopped small, about 1 cup

½ cup celery sliced very thin, about 2 ribs

½ cup carrots diced small, about 2 carrots

⅓ cup all-purpose flour

1½ cups chicken broth

1 cup milk

½ teaspoon kosher salt

¼ teaspoon black pepper

¼ teaspoon celery seed

4 cups cooked chicken diced into ½-inch pieces

2 cups frozen mixed vegetables

Topping Ingredients

8-count flaky layers canned biscuits approximately 16-ounce package

2 tablespoons melted butter

1 tablespoon chopped fresh Italian parsley optional

Preheat oven to 425°F. In a large deep oven-safe skillet, over medium-high heat, melt the butter. Add the onions and celery and cook until soft, about 3 minutes. Stir in flour. Slowly stir in chicken broth and whisk to combine.

Add the milk and salt, pepper, and celery seed. Reduce heat and simmer over medium-low heat until thickened about 5 minutes. Add the chicken and vegetables. Stir to mix throughout.

Split the biscuits in half, by pulling apart the layers. Top the skillet with 16 biscuit halves and bake for 26-32 minutes, until the topping is golden brown, the biscuits are flaky, and the filling is bubbling.

Remove from the oven and brush with melted butter. Sprinkle with parsley, if desired. Cool for at least 10 minutes before serving.