Chicken a LA Queen

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (10 ounce) can large refrigerated flaky biscuits
• 1 (3 pound) rotisserie-roasted chicken
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 cup shredded carrots
• 1 cup fresh mushrooms
• salt and ground black pepper to taste
• 1/2 red bell pepper, sliced into thin strips
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 cup white wine
• 4 cups chicken broth
• 1 cup heavy whipping cream
• 1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces
• 1 cup frozen petite peas, thawed
• 1 tablespoon chopped fresh tarragon

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (204°C). Pull the meat off the rotisserie chicken, discard the skin and bones, and shred the meat into bite-sized pieces.

2. Heat the olive oil in a large pot over medium heat. Add the onion, carrots and mushrooms and cook 5 minutes until softened. Season with salt and black pepper.

3. Add the red bell pepper strips and asparagus pieces and cook 3 minutes more.

4. Push the vegetables to the side, melt the butter in the pot, then stir in the flour and cook 1 minute.

5. Pour in the white wine and simmer 1 minute, scraping up any browned bits. Gradually whisk in the chicken broth and simmer 3 minutes until thickened.

6. Stir in the heavy cream, shredded chicken, thawed peas and chopped tarragon. Simmer 2 minutes until the chicken is hot all the way through, then taste and adjust the seasoning.

7. Spoon the filling into a 9x13 inch baking dish. Arrange the refrigerated biscuits over the top in a single layer.

8. Bake 12 to 15 minutes until the biscuits are golden brown and the filling is bubbling.

9. Let stand 5 minutes before serving.