Ingredients:

  • 2 tablespoons (30ml) olive oil
  • 1 medium yellow onion, chopped (about 1 cup/150g)
  • 2 cloves garlic, minced
  • 1/2 cup (115g) unsalted butter
  • 1/2 cup (60g) all-purpose flour
  • 3 cups (710ml) chicken broth
  • 1 cup (235ml) heavy cream
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • 3 cups (about 450g) cooked chicken, shredded or diced (rotisserie chicken works great!)
  • 4 cups (about 450g) broccoli florets, cut into bite-sized pieces (fresh or frozen)
  • 1 cup (about 115g) shredded sharp cheddar cheese, divided
  • 2 cups (250g) all-purpose flour
  • 1 tablespoon (15ml) baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115g) cold unsalted butter, cut into cubes
  • 3/4 cup (90g) shredded sharp cheddar cheese
  • 1 cup (235ml) buttermilk

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in large skillet. Sauté onion until softened, then add garlic and cook until fragrant.
  3. Melt butter in skillet. Whisk in flour and cook for 1-2 minutes. Gradually whisk in chicken broth until smooth. Stir in heavy cream, thyme, and nutmeg. Simmer until thickened. Season with salt and pepper.
  4. Stir in cooked chicken, broccoli, and 3/4 cup cheddar cheese into the sauce.
  5. Pour the chicken and broccoli mixture into the prepared baking dish.
  6. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  7. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  8. Stir in cheddar cheese. Add buttermilk and stir until just combined. Don't overmix!
  9. Drop spoonfuls of biscuit dough evenly over the chicken and broccoli filling.
  10. Bake in preheated oven for 30-35 minutes, or until the biscuits are golden brown and the filling is bubbly. Let cool for 10 minutes before serving.