Ingredients

• 2 TBS butter
• 1/2 small onion, peeled and diced
• 2 TBS all purpose plain flour
• salt and black pepper to taste
• 1/4 cup chicken stock
• 3/4 cup full fat milk
• 1/2 tsp dried tarragon
• 1/4 cup frozen peas, thawed
• 1/2 pound 8 oz cooked chicken, diced
• 4 homemade all butter biscuits

Directions

• Melt the butter in a deep skillet over medium heat. Add the onion. Cook, stirring occasionally, without coloring, until softened. Whisk in the flour and season with salt and black pepper to taste. Cook for about 30 seconds or so.
• Slowly whisk in the chicken stock, until blended, then slowly whisk in the milk.
• Increase the heat to medium high and cook, stirring constantly, until the mixture bubbled and thickens, about 2 minutes. Reduce to low and then whisk in the tarragon.
• Stir in the chicken and peas. Cook for a few minutes longer, or until everything is well heated through. Taste and adjust seasoning as required.
• Split hot biscuits in half and then spoon the chicken and gravy over top, dividing it equally amongst the biscuits.

Notes

• 8-5-25
• I Added/Used
• Corn, frozen
• Carrot, diced*
• Pillsbury-Style Biscuits
• For Chicken Water
• Garlic, granulated
• Basil, Med
• Oregano, Med
• Sage, dried
• S&P
• For Sauce
• Basil, Med
• Celery Pwd
• Sage
• Rosemary, Grnd
• *If using carrots, par-cook/cook before adding to mixture.

Photos