Chicken and Biscuit Bake
Serves: 6
Total Cook Time: 50
Prep Time: 25
Cook Time: 25
Ingredients
- 2 heaping TBSP butter
- 2 TBSP avocado oil
- 1 onion, chopped
- 1/2 cup flour
- 1-2 tsp salt
- 1 tsp pepper
- 1 tsp lemon pepper
- 1 tsp thyme
- 1/4 tsp celery seed
- 1 cup dairy free whole milk
- 1 TBSP corn starch
- 1 bag frozen veggies (2.5 cups)
- 1.5 lbs chicken thighs
- 8-10 pillsbury biscuits
Instructions
- Prepare the chicken in the instant pot.
- While chicken is cooking, cut onion and get all the ingredients out.
- Preheat oven to 400 degrees
- 5 min before chicken completed, place small pot and large pot on medium heat.
- Place 1 cup of whole milk and cornstarch in small pot on low heat and frequently whisk.
- Shred chicken though out step 6-9.
- Melt butter/oil in large pot. Once melted, cook onions until softened.
- Whisk in flour, stir constantly to prevent flour from browning (1-2 min).
- Whisk in chicken broth, salt, pepper, lemon pepper, and sage until no lumps remain.
- Whisk in thickened milk and bring to light simmer until thickened. Test for additional seasonings.
- Add mixed veggies and shredded chickens and stir until fully incorporated
- Transfer 9x13 inch baking dish
- Evenly top with 8-10 biscuits cut into thirds. (You’ll have extra biscuits to bake separately.)
- Bake in preheated oven for 20-25 min until biscuits golden brown and gravy bubbling.
- Cool before serving and enjoy!
