Ingredients

• 1 tablespoon olive oil

• 3 tablespoons butter

• 1 bell pepper, finely chopped

• 2 ribs celery, finely chopped

• 1 onion, finely chopped

• 2 bay leaves

• 1 tablespoon fresh thyme, chopped

• Salt and pepper

• 4 cloves garlic, chopped

• 2 tablespoons flour

• 2 cups chicken bone broth or stock

• 1 cup half 'n' half or cream

• A few dashes hot sauce

• 1 rotisserie chicken, meat removed from skin and bones and pulled (about 4 ½ cups)

• 1 tube store-bought large biscuits

• Old Bay Seasoning (about 2 tablespoons)

Directions

Serves: 6

Preheat oven to 375°F, with rack at center.   

Heat a deep skillet over medium to medium-high heat with oil, 1 turn of the pan, and butter. Melt butter, then add the peppers, celery, onions, bay and thyme, season with salt and pepper and soften 7 to 8 minutes. Add garlic, stir a minute or 2, add flour, stir a minute, then add stock and half 'n' half or cream and thicken. Add hot sauce to taste and stir in chicken to heat through.  

Transfer to a 9 x 13-inch baking dish, remove bay leaves and top the chicken with the biscuits. 

Generously top each biscuit with Old Bay and bake until golden, 20 to 25 minutes.