Ingredients
Your favorite biscuit recipe (you can also use store bought)
3 tablespoons of butter
1 small yellow onion, diced
1 cup of whole green beans, cut into small pieces, and trimmed.
3/4 cup Acorn squash, cooked and cut into cubes
2 cups of roasted chicken, diced
2 tablespoons of flour
1 teaspoon chicken bouillon paste
1 cup of water
3/4 cup of oat milk (any milk will work as long as it’s not sweet- I wouldn’t use Almond milk )
2-3 Fresh Thyme sprigs
Salt and pepper to taste
Dash of hot sauce
Squeeze of fresh lemon juice
Method
Prepare the biscuits, cut them with a large rounded biscuit cutter and set aside.
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Add butter, onions & green beans to an oven proof sauteé pan (this will be going in the oven), and cook until just tender. Add squash and cook until warmed through. Add chicken and flour and stir until combined. You’re making a roux here, so you’ll notice chunky flour pieces, they’ll go away.
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Add bouillon paste, water, milk, and thyme. Stir, and bring to a simmer. The sauce should be thick.
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Add thyme, salt, pepper, hot sauce, and lemon juice. Taste and adjust as needed. Top with biscuits, I like to brush the top of each biscuit with melted butter and herbs. Bake for 15 minutes at 425 or until biscuits just start to brown.
