3 cups cooked chicken, chopped
2 cups chicken broth
1 medium white onion, chopped
3 medium carrots, peeled and sliced into 1/4-inch rounds
2 medium cloves garlic, minced
2 tablespoons olive oil
1 cup + 2 tablespoons all-purpose flour, divided
1/2 cup milk
1 large egg
2 teaspoons baking powder
1 tablespoon Italian seasoning
1 teaspoon salt, divided
1/2 teaspoon pepper
Preheat oven to 350 °F.
Sauté carrots and onion in olive oil in a large oven-proof skillet until soft. Add garlic, Italian seasoning, 2 tablespoons flour and 1/2 teaspoon salt. Cook until slightly browned. Add chicken broth and stir until thickened.
Add chicken, season with pepper and stir to combine.
In a separate bowl, mix together 1 cup flour, baking powder, and 1/2 teaspoon salt. Add milk and 1 egg add to dry ingredients, mixing until just combined.
Drop biscuit dough by rounded spoonfuls onto chicken casserole mixture. Transfer skillet to oven and bake for 20-25 minutes or until biscuits are browned and gravy is bubbling.