Ingredients:

  • 1 tbsp (14g) Unsalted butter
  • 1 cup (150g) Mirepoix (finely diced onion, carrots, and celery)
  • 2 cloves Garlic, minced
  • 1 tsp Dried thyme
  • 1/2 tsp Cracked black pepper
  • 32 oz (946ml) Low-sodium chicken bone broth
  • 10.5 oz (298g) Condensed cream of chicken soup
  • 4 cups (500g) Shredded rotisserie chicken
  • 16 oz (454g) Refrigerated Grands-style flaky biscuits
  • 1/2 tsp Poultry seasoning
  • 1/4 cup Fresh parsley, finely chopped

Instructions:

  1. Melt the 1 tbsp unsalted butter in a large pot over medium heat. Add the 1 cup mirepoix and cook for 5 minutes until the onions are translucent and fragrant.
  2. Stir in the 2 cloves minced garlic, 1 tsp dried thyme, and 1/2 tsp cracked black pepper. Cook for 1 minute until the garlic is golden and aromatic.
  3. Pour in the 32 oz chicken bone broth and whisk in the 10.5 oz condensed cream of chicken soup. Bring the mixture to a gentle boil, then stir in the 4 cups shredded rotisserie chicken and 1/2 tsp poultry seasoning.
  4. Open the 16 oz refrigerated biscuits and cut each one into 8 small pieces.
  5. Drop the biscuit pieces into the simmering liquid one by one, ensuring they aren't all clumped together. Gently press them down so they are submerged but do not stir the pot once they are all in.
  6. Cover the pot tightly with a lid and reduce the heat to low. Simmer for 15 minutes until the biscuits are puffed and no longer doughy in the center.
  7. Remove from heat and gently stir in the 1/4 cup fresh parsley. The residual heat will soften the herbs and give the sauce a final burst of color.
  8. Let the pot sit uncovered for 5 minutes. Watch as the sauce thickens significantly as it cools slightly, creating that perfect coating on the back of a spoon.