| | Directions |
- Preheat oven to 400 degrees.
- Place chicken on a baking sheet lined with parchment paper. Season with salt and pepper and drizzle with olive oil. Bake for 12-15 minutes, or until no longer pink. Shred into small pieces.
- In a medium saute pan, melt 1 tablespoon butter over medium heat. Saute onions, celery and mushrooms until softened, approximately 10 minutes.
- In a large saucepan, melt 4 tablespoons butter over medium heat. Add flour, salt and pepper; stir to combine. Add milk and stir until thickened.
- Add chicken and sauteed vegetables. Cook over low heat while biscuits are baking.
- Open biscuits in half and spoon chicken mixture over the biscuit.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 6
|  | | Ingredients | | - | | 1 pound chicken breasts - boneless, skinless |
| - | | 1 tablespoon olive oil |
| - | | 5 tablespoons butter - divided |
| - | | 1/2 cup onion - diced |
| - | | 1/2 cup celery - sliced thinly |
| - | | 1 cup mushrooms - diced |
| - | | 4 tablespoons flour |
| - | | salt and pepper |
| - | | 3 cups milk |
| - | | 1 package refrigerated biscuits |
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