Chicken and Biscuit Bake

Filling

1. Preheat oven to 400°F
2. In a large oven-safe skillet or sauté pan, melt Country Crock over medium heat. Add the onion and carrots and cook until softened, about 5 to 7 minutes.
3. Sprinkle in the flour and stir continuously for 1 to 2 minutes to form a roux. Cook until the flour is fully incorporated and lightly golden.
4. Gradually whisk in the chicken broth and milk, stirring constantly to prevent lumps. Bring to a simmer and cook until the sauce thickens enough to coat the back of a spoon.
5. Stir in the rotisserie chicken and peas. Season with salt and pepper to taste. Add a splash of lemon juice and stir to combine.
6. Remove from heat and spread the filling evenly in the skillet or transfer to a greased baking dish.

Biscuit Topping

1. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
2. Cut in the Country Crock until the mixture resembles coarse crumbs.
3. Add the buttermilk and stir just until a shaggy dough forms. Do not overmix.
4. Turn the dough onto a lightly floured surface and gently pat to about ¾-inch thickness.
5. Cut into rounds or squares and arrange the biscuits evenly over the chicken filling, leaving a little space between each biscuit for expansion.
6. Brush the tops with egg wash.

Bake

1. Place in the preheated oven and bake for 20 to 25 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges.
2. Let stand for 5 to 10 minutes before serving.