Prep time: 20 minutes

Cook time: 35-45 minutes

Materials:

• 1 can butter biscuits
• 2 cups shredded chicken
• 1 onion diced
• 1 large carrot diced
• 2 ribs of celery diced
• 1 cup frozen peas, thawed
• 1/3 cup unsalted butter
• 1/3 cup flour
• 1/2 cup heavy cream
• 3 cups of chicken stock
• 1 tsp dried oregano
• 1 tsp dried parsley
• 1 tsp marjoram
• 2 tbsp. Olive oil
• Salt and pepper to taste

Process:

1. In an oven safe skillet with high sides (or Dutch oven) over medium heat, add in 2 tbsp. of olive oil.  Add in onions, carrots, and celery, and cook until they start to cook down, about- 5 minutes or so.
2. Add in the butter and stir until it fully melts. Add in the flour and mix well for about 1 minute. Make sure to stir well to remove the floury and gluey taste from the flour.
3. Add in the chicken stock and bring the mixture to a simmer. Cook for 4-5 minutes  or until mixture thickens, stirring often.
4. Add in the heavy cream, peas, chicken, salt, pepper, oregano, parsley and marjoram. Cook for an additional 4-5 minutes stirring frequently.
5. At this time pre-heat your oven to 400 degrees F.
6. Top the mixture with the biscuits and bake for 13-17 minutes (or until biscuits are cooked through).
7. Let cool for 5 minutes before serving. ENJOY!