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)
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.