Ingredients:

  • 4 Tbsp unsalted butter (for filling)
  • 1 Tbsp olive oil or neutral cooking oil
  • 1 large yellow onion, finely diced
  • 2 large carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/3 cup all-purpose flour (for roux)
  • 3 cups low-sodium chicken stock, hot
  • 1/2 cup whole milk or single cream
  • 1 tsp dried thyme
  • 3 cups cooked chicken breast or thigh, shredded or cubed
  • 1 cup frozen peas and corn mixture
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup fresh parsley, chopped
  • 2 cups all-purpose flour (for biscuits)
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp Kosher salt (for biscuits)
  • 6 Tbsp frozen or very cold unsalted butter, cubed
  • 3/4 cup cold buttermilk
  • 1 Tbsp melted butter (for brushing tops, optional)

Instructions:

  1. Prepare the Ingredients: Dice the onion, carrot, and celery finely. Shred or cube the cooked chicken. Preheat the oven to 400°F (200°C). Lightly grease a 9x13 inch casserole dish.
  2. Start the Filling Base: Melt the 4 Tbsp butter and olive oil in a Dutch oven over medium heat. Add the diced onion, carrot, and celery. Sauté gently for 8–10 minutes until the vegetables have softened and the onions are translucent. Season lightly.
  3. Create the Roux and Thicken the Sauce: Sprinkle the 1/3 cup flour over the softened vegetables and stir vigorously for 1 minute to create the roux. Gradually whisk in the hot chicken stock, followed by the milk/cream. Bring the mixture to a gentle simmer until thickened.
  4. Finish the Filling: Reduce heat to low. Stir in the dried thyme, remaining salt, and pepper. Fold in the cooked chicken and the frozen peas and corn. Pour the entire filling mixture into the prepared casserole dish.
  5. Prepare the Biscuits: In a large bowl, whisk together the 2 cups flour, baking powder, baking soda, and salt. Quickly cut the cold cubed butter into the dry ingredients until the mixture resembles coarse crumbs. Pour in the cold buttermilk all at once and mix gently with a fork until just combined (the dough should be shaggy).
  6. Bake and Serve: Drop the biscuit dough by large spoonfuls directly onto the hot filling, leaving small gaps. (Optional: brush tops with 1 Tbsp melted butter.) Bake for 35–40 minutes, or until the biscuit tops are golden brown and the filling is bubbling hot. Rest the dish for 10 minutes before serving.