Step 1

Preheat the oven to 400℉ and prepare a 9x13 baking dish with non-stick cooking spray or a 12 inch cast iron skillet.

Step 2

In a non-stick skillet, melt the butter over medium heat. To the pan, add the onion, corn, pea/carrots and saute until the onion has softened, about 5-6 minutes.

Step 3

Add to the pan, the minced garlic, salt, pepper, poultry seasoning, and flour. Stir and cook for another 2 minutes over medium heat.

Step 4

Stir in the chicken stock and cook until thickened, stirring constantly.

Step 5

Add to the pan, the heavy cream and shredded chicken. Mix and continue stirring until hot and bubbly.

Step 6

Carefully pour the chicken mixture into the baking dish or cast iron skillet. Top with the refrigerated biscuit dough and bake for 20 minutes or until the biscuits are golden brown and the edges are hot and bubbling. (if the biscuits are browning to fast, cover with foil)

Step 7

Let cool for 5 minutes, garnish with fresh parsley if desired. Enjoy!