Ingredients:
Chicken Filling;
2 C cooked chicken, cubed
2 1/2 C low-sodium chicken stock
1 C half and half
1 C carrot, diced
1 C onion, finely chopped
1/2 C celery, chopped
1/4 C all-purpose flour
3 cloves garlic, minced
2 Tbsp extra-virgin olive oil
1 Tbsp unsalted butter
1 tsp Worcestershire sauce
Kosher salt and freshly ground pepper, to taste
Biscuits;
2 C bisquick mix
3/4 C whole milk
1 C cheddar cheese, grated
1/4 C unsalted butter, melted
1/2 tsp garlic powder
Topping;
6 Tbsp unsalted butter, melted
1/4 tsp Old Bay seasoning
1/4 tsp garlic powder
1/4 tsp parsley flakes
1/4 tsp salt
Directions:
Preheat oven to 350 F degrees.
Filling;
Melt butter and olive oil in a large skillet, over medium-high heat. Sauté carrots, onion, and celery, until just tender.
Add garlic and cook for 1 minute, or until fragrant. Sprinkle flour over veggies. Stir and cook for 1-2 minutes, or until flour has cooked and has absorbed most of the moisture in the skillet.
Stir continuously and add chicken stock, half and half, chicken, and Worcestershire sauce. Season with salt and pepper.
Cook for 10-12 minutes, or until thickened. Pour into a greased 9x13 baking dish.
Biscuits;
Combine bisquick mix, milk, melted butter, and garlic powder. Stir well.
Fold in cheddar cheese.
Roll dough into small balls and place on top of chicken filling.
Bake for 40-45 minutes, or until biscuits are springy to the touch, and chicken filling is bubbly.
Topping;
Combine butter, Old Bay seasoning, garlic powder, parsley, and salt, in a small bowl. Brush hot biscuits with topping mixture.
