Ingredients:

  • 1 lb shredded rotisserie chicken
  • 12 oz frozen mirepoix (peas, carrots, and corn)
  • 2 cups low-sodium chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried thyme
  • 0.5 tsp freshly cracked black pepper
  • 1/4 cup unsalted butter, melted
  • 2 cups biscuit mix
  • 2 cups skim milk
  • 1 tbsp fresh chives, minced
  • 0.5 tsp granulated garlic

Instructions:

  1. Preheat and Coat: Set your oven to 400°F (200°C). Pour the 1/4 cup of melted butter into your 9x13 inch dish, tilting it so the butter creeps up the sides slightly.
  2. Layer the Protein: Scatter the 1 lb of shredded chicken evenly across the buttered bottom. Don't press it down; keep it airy so the heat can circulate.
  3. Add the Vegetables: Sprinkle the 12 oz of frozen mirepoix over the chicken. It’s okay if they are still a bit icy; that extra moisture helps the steaming process.
  4. Season the Base: Evenly dust the garlic powder, onion powder, thyme, and black pepper over the chicken and veg. Note: seasoning each layer ensures flavor in every single bite.
  5. Whisk the Batter: In your large bowl, combine the 2 cups of biscuit mix, 2 cups of skim milk, chives, and granulated garlic. Whisk until mostly smooth — a few small lumps are perfectly fine.
  6. The First Pour: Pour the biscuit batter evenly over the chicken and vegetables. Resist every urge to stir! You want this to sit right on top like a blanket.
  7. The Liquid Infusion: Gently pour the 2 cups of chicken broth over the batter layer. You’ll see the broth start to submerge the batter, but do not stir.
  8. The Golden Bake: Slide the dish into the oven for 45 minutes. Watch for the top to turn a deep, rich mahogany and for the filling to start bubbling and crackling at the edges.
  9. The Essential Rest: Remove the dish from the oven and let it sit on a cooling rack for 5 minutes. This allows the sauce to transition from liquid to a velvety gravy.