In a nonstick frying pan over medium heat warm the olive oil and start cooking the diced onion and carrot.
Stir in the dried oregano, chili flakes and season with salt and pepper to taste.
Let the whole mixture cook for about 5 minute and stir in the chicken stock.
In a small bowl mix the cornstarch and water and make a slurry.
Stir in the slurry into the cooked mixture and stir in the shredded chicken.
Transfer the chicken creamy mix into a baking casserole pan and set aside.
In a bowl mix the flour, baking powder, salt and pepper to taste, grated cheese and parsley.
Rub the butter into the flour mixture and with the fork mix until you pour the milk.
Using an ice cream scoop, scoop out from the batter and add the biscuits on top of the chicken mixture into the casserole pan.
Bake the casserole in an already heated oven at 350 F or 180 C degrees for about 30 minutes.
Serve while still warm.
Only the top restaurants, promos, and specials, hand selected by Miami foodies.
By clicking sign up you’re agreeing to our privacy policy.
Photo credit: Ruben Cabrera
Only the top restaurants, promos, and specials, hand selected by Miami foodies.
