- 1
Preheat the oven to 450⁰F and lightly coat an 8 ½ x 11 baking dish with cooking spray.
- 2
In a large skillet over medium-high heat, sauté onion, carrot and celery in canola oil until crisp-tender (about 3 minutes). Sprinkle the vegetables with flour, poultry seasoning and salt, stirring until well combined. Let cook for 1 minute.
- 3
Stir in chicken broth and evaporated milk. Simmer until thickened, about 10 minutes. Sauce should coat the back of a spoon.
- 4
Add the frozen peas and cooked chicken, stirring to combine well. Add mixture to prepared baking dish.
- 5
Meanwhile, combine Bisquick and skim milk, stirring until just mixed (batter will be lumpy). Dollop six balls of dough onto vegetable and chicken mixture. Bake uncovered for 7-10 minutes or until biscuits are golden brown.
