Chicken and Dumpling Casserole

Step 1

Preheat convection oven to 325˚F.

Step 2

Melt butter in a large saucepan. Add mirepoix blend and cook until tender. Add garlic and cook 1 minute longer. Stir in flour, 1 tsp. basil, salt and pepper until blended. Gradually add the broth and bring to a simmer, stirring frequently until thickened. Add the chicken and peas and remove from heat. Pour into a greased half-sized hotel pan. Set aside.

Step 3

In a small bowl, combine biscuit mix and remaining basil. Stir in milk with a fork until moistened. Drop tablespoon-sized mounds of batter over the top of the chicken mixture. Bake uncovered for 30 minutes. Cover with foil and bake 10 minutes longer, or until a toothpick inserted in a dumpling comes out clean.