Ingredients

Chicken:

3 cups rotisserie chicken, cubed
1 large carrot, chopped
1 cup frozen baby peas, thawed and drained
2 1/2 cups low-sodium chicken broth
2 tablespoons unsalted butter
2 tablespoons Parmesan cheese, grated
1 tablespoon all-purpose flour
salt and pepper, to taste
Biscuits:

4 tablespoons unsalted butter
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoon baking powder
1/2 cup whole milk

3 cup s rotisserie chicken, cubed 1 large carrot, chopped 1 cup frozen baby peas, thawed and drained 2 1/2 cups low-sodium chicken broth 2 tablespoons unsalted butter 2 tablespoons Parmesan cheese, grated 1 tablespoon all-purpose flour 4 tablespoons unsalted butter 1 1/4 cups all-purpose flour 1/4 teaspoon salt 1 1/2 teaspoon baking powder 1/2 cup whole milk

Preheat oven to 375º F.
In a large Dutch oven over medium(-high) heat, melt butter and sauté carrots until soft. About 8 minutes.
Add 1/2 cup of chicken broth and stir until it’s almost evaporated. Then add flour and the rest of broth. Stir mixture and bring to a boil.
Season with salt and pepper, and reduce heat to low, simmering until thickened. 3 minutes. Add chicken, peas and Parmesan, and stir to coat thoroughly with sauce.
In a food processor, pulse together flour, butter, salt and baking powder.
Slowly pour milk into mixture and pulse until a soft dough forms.
Using a spoon, scoop dough balls and evenly cover the top of chicken with biscuit mixture.
Bake uncovered for 30-40 minutes, or until biscuits are golden brown.
Remove from oven and let cool for 10 minutes before serving.