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 sauteĆ© 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.