Ingredients:

  • 115g unsalted butter
  • 500g cooked chicken, shredded
  • 300g frozen peas and carrots
  • 475ml low-sodium chicken broth
  • 298g cream of chicken soup
  • 1 tsp dried thyme
  • 0.5 tsp black pepper
  • 325g cheddar bay biscuit mix
  • 475ml whole milk
  • 100g shredded sharp cheddar cheese

Instructions:

  1. Preheat your oven to 400°F (200°C). Place the 115g of unsalted butter in a 9x13 inch baking dish and place it in the oven until melted.
  2. Remove the dish from the oven. Spread the 500g of shredded cooked chicken evenly over the melted butter. Layer the 300g of frozen peas and carrots on top of the chicken. Do not stir.
  3. In a medium bowl, whisk together the 475ml of chicken broth, 298g of cream of chicken soup, dried thyme, and black pepper. Pour this mixture carefully over the chicken and vegetables. Do not stir.
  4. In a separate bowl, whisk the 325g of cheddar bay biscuit mix with 475ml of whole milk until combined. Pour the batter evenly over the soup layer. Do not stir; the gravity rule ensures the layers develop correctly during baking.
  5. Sprinkle the 100g of shredded sharp cheddar cheese over the top of the biscuit batter.
  6. Bake for 45 minutes, or until the top is a deep golden brown and the biscuit layer is fully set. Let rest for 5 minutes before serving to allow the gravy to thicken.