Ingredients
1/3 cup butter, cubed1 large onion, chopped2 celery ribs, chopped2 medium carrots, chopped2 garlic cloves, minced1/2 cup all-purpose flour1 teaspoon salt1/2 teaspoon pepper4 cups chicken broth or stock5 cups cubed cooked chicken3 cups biscuit/baking mix3/4 cup 2% milk1 cup shredded cheddar cheese1 cup roasted sweet red peppers, drained and chopped
Preparation
Preheat oven to 425°. In a 6-qt. stockpot, heat butter over medium-high heat. Add onion, celery and carrots; cook and stir 3-5 minutes or until tender. Add garlic; cook and stir 1 minute longer. Stir in flour, salt and pepper until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir over medium heat 4-6 minutes or until thickened. Add chicken.
Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 20 minutes. Meanwhile, in a large bowl, combine biscuit mix and milk just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times. Roll dough into a 12x8-in. rectangle. Sprinkle with cheese and peppers. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 1-in.-thick slices. Place slices on top of hot chicken mixture. Bake, uncovered, 15-20 minutes or until biscuits are golden brown.
