Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) salt
  • 1/2 tsp (2.5g) black pepper
  • 1/2 tsp (2.5g) garlic powder
  • 1/4 tsp (1.25g) paprika
  • 4 tbsp (56g) unsalted butter
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 carrots, peeled and diced (approx. 1 cup)
  • 2 celery stalks, diced (approx. 1 cup)
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (720ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) frozen peas
  • 1/2 cup (120ml) frozen corn
  • 2 tbsp (30ml) chopped fresh parsley
  • Salt and pepper to taste
  • 2 cups (250g) all-purpose flour
  • 1 tbsp (15ml) baking powder
  • 1/2 tsp (2.5g) salt
  • 1/2 cup (113g) cold unsalted butter, cut into small cubes
  • 3/4 cup (90g) shredded cheddar cheese
  • 3/4 cup (180ml) buttermilk
  • 1 tbsp (15ml) melted butter, for brushing

Instructions:

  1. Season chicken with olive oil, salt, pepper, garlic powder, and paprika. Sauté in the skillet until cooked through (internal temperature reaches 165°F/74°C). Remove from skillet and set aside.
  2. Melt butter in the same skillet. Sauté onion, carrots, and celery until softened (about 5-7 minutes). Stir in flour and cook for 1 minute. Gradually whisk in chicken broth until smooth. Bring to a simmer, then stir in heavy cream, peas, corn, and parsley. Season with salt and pepper to taste.
  3. Combine cooked chicken with the creamy sauce. Pour into the prepared baking dish.
  4. In a bowl, whisk together flour, baking powder, and salt. Cut in cold butter using a pastry blender or food processor until mixture resembles coarse crumbs. Stir in cheddar cheese. Add buttermilk and stir until just combined.
  5. Drop spoonfuls of biscuit dough over the chicken mixture. Brush tops of biscuits with melted butter.
  6. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until biscuits are golden brown and the casserole is bubbly.
  7. Let the casserole rest for 10 minutes before serving.