If you’re like me, you like to clean out your refrigerator before and after a big holiday meal. This recipe is here to save the day. I will warn you : this is NOT Whole30 Approved but it is delicious! I promise the whole family will love it, and no one will know that you were simply just trying to clean out the fridge and the pantry!
2 medium onions
1 container of Simon Hall Private Chef grilled chicken (or you can use your leftover Thanksgiving turkey)
4 stalks of celery
12 oz bag of frozen peas
1 tbsp dry tarragon (you can use Rosemary if you don’t have tarragon)
1/c cup of flour
1 bottle of heavy cream (16 oz)
2 cups chicken stock
1 stick of butter
1 tube of canned biscuits
Chop carrots into 1 inch pieces and boil until soft. Melt 1 stick of butter into a pot and stir in the onion, celery and tarragon until onions are translucent. Stir in half cup of flour to onion and celery pot. Add chicken stock to the onion, celery and flour mixture. Pour heavy cream into the mixture and stir. Shred chicken or turkey, add chicken/turkey and the rest of the ingredients into the mixture and stir together. Move mixture to baking pan. Add canned biscuits (not baked) to the top and bake all together in oven at 375 until biscuits are golden brown.