Carrots (4 regularly sized, cut into 1/4 inch pieces)
All-Purpose Flour (1/2 cup)
Low Sodium Chicken Stock (32 oz)
Heavy Cream (1/4 cup)
Peas (15 oz can, drained)
Rotisserie Chicken (1, pull all of the chicken off of the bone and rip into bite-sized chunks. In case it needs to be said, discard of the bones)
Flat Leaf Parsley (1/4 cup, minced)
Pre-Baked Biscuits (I used 1 Pillsbury container)
Salt and pepper
To make your pie filling:
Over medium-low heat, melt your butter in your skillet.
Add your onions and allow them to cook while stirring occasionally—about 10 minutes.
Mix in your carrots, season with salt and pepper, and let cook for 5 minutes
Mix in your flour until it is fully integrated.
Add your chicken stock and over medium heat bring to a simmer. Let it simmer for 15 minutes giving it a stir every few minutes.
Mix in your heavy cream.
Mix in your peas, chicken, parsley, salt, and pepper.
Remove from heat.
To make your biscuit topping:
Pre-heat your oven to 350º.
Cut those individual biscuits in half horizontally (like you would a sandwich).
From the outside going inward, place your biscuit rounds one-by-one on top of your filling so that their sides touch both the inner edge of your pan and each other. Once you have a full ring of biscuits, repeat this in the center of your pan. (I had two rings and one whole biscuit left over for snacking on.)
Bake for 20 minutes making sure to rotate your skillet halfway through so that your biscuits bake evenly.