- 4 cups cubed cooked chicken (store bought rotisserie chicken), cut into 1 1/2 inch chunks (leftover turkey can be substituted)
- 3 tablespoons butter
- 1/3 cup flour
- 3 cups low fat chicken broth
- 1/2 cup low fat half and half cream
- Salt and pepper to taste
- Pinch nutmeg
- 1 (16 ounce) bag Birds Eye® Classic Mixed Vegetables
- 1 cup Birds Eye® White Pearl Onions
- 1 package refrigerated buttermilk biscuit dough
- 2 tablespoons parsley, chopped
- Preheat oven to 400 degrees F. Place vegetables in a two quart baking dish. Spread chicken (or turkey) evenly over vegetables. In small saucepan melt butter over medium heat, add flour, beat until smooth. Whisk in chicken broth, cook until thickened and sauce comes to boil. Add cream, cook another minute. Season with salt, pepper and nutmeg. Pour sauce over chicken and vegetables. Separate the biscuits and place over the sauce. Sprinkle parsley over biscuits. Bake 18 to 20 minutes until biscuits are brown and sauce is bubbling.