2-3 cups cooked, diced/shredded chicken*
*I used thighs, seasoned with simple salt, pepper and garlic powder and roasted, you can use whatever pieces you like, even leftovers!
3 TB butter
1/4 cup flour OR 3 TB corn, tapioca or potato starch
2 cloves garlic, minced
1 cup chicken broth
1/2 cup dry white wine**
1/2 cup sour cream
2 oz cream cheese
2 TB dijon mustard
1 medium zucchini, diced
8 oz fresh or frozen(thawed) green beans
1/2 cup sun dried tomatoes, chopped
8-12 (uncooked) biscuits of your choice, gluten free, buttermilk, pre-made, whatever you like
** you can omit this and use an extra 1/2 cup chicken broth if you like
Preheat oven to 350
In a deep sauce pan heat butter over medium heat. Add flour or starch and stir well, add garlic and cook until fragrant.
Stir in chicken broth and wine, cook stirring until it is starting to thicken.
Stir in sour cream, cream cheese and dijon, cook and stir until very smooth.
In a greased 9 x 13 toss together the zucchini, green beans, chicken and tomatoes.
Pour sauce over the top and toss stir until everything is coated
Top with uncooked biscuits.
Bake for 30 minutes until biscuits are golden brown and the sauce is bubbly and hot.
Scoop into a bowl and serve hot