Creamy Chicken and Biscuits

Ingredients

• 1 lb chicken breast
• 4 slice sourdough bread
• 2 count carrot
• 2 count celery
• 1 cup frozen peas
• 2 cup chicken broth
• 0.5 cup heavy cream
• 3 tbsp all-purpose flour
• 2 tbsp butter

Instructions

1. 1

   Sauté diced chicken, carrots, and celery in butter until chicken is cooked through.

2. 2

   Stir in flour, then slowly whisk in chicken broth and cream until a thick stew forms.

3. 3

   Add frozen peas and remove from heat.

4. 4

   Place the mixture into a baking dish and top with slices of sourdough bread.

5. 5

   Bake at 400F for 15 minutes until the bread is toasted and the stew is bubbling.