Ingredients
Equipment
Method
Make the filling
- Preheat oven to 400F. In a skillet, sauté onion, carrots, and celery in butter for 5 minutes, until softened and fragrant with light browning at the edges.
- Whisk in flour and cook for 1 minute. Stir continuously until the flour smell cooks off and the mixture looks slightly thicker.
- Gradually add chicken broth and heavy cream, then whisk until smooth. Simmer until thick, with steam and a spoon-drag consistency that coats the back of the spoon.
- Stir in chicken, peas, corn, thyme, and garlic powder, and season with salt and pepper to taste. Cook 2 minutes more so the filling is hot and evenly distributed.
Assemble and bake
- Pour the filling into a 9x13 dish. Spread it into an even layer so it bakes uniformly.
- Top with refrigerated biscuits or puff pastry. Arrange to cover the surface fully, leaving minimal gaps so the filling stays enclosed.
- Bake 25-30 minutes at 400F until golden and the filling is bubbling. Look for bubbling around the edges and a browned top with crisp, visible layers.
Notes
To prevent a thin center, thicken the sauce until it coats the back of a spoon before adding the chicken and vegetables. Refrigerate leftovers in a covered container for up to 3 days; reheat in a 350F oven until hot and bubbling. Freezing is not ideal for biscuit/topping texture, but you can freeze the filling mixture (without topping) for up to 2 months and bake with a fresh topping when ready; for a lighter option, use half-and-half instead of heavy cream.