Ingredients
Scale
For the Chicken Mixture:
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream (or whole milk for a lighter version)
- 3 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 cup frozen peas, thawed
- 1 teaspoon dried thyme
- Salt and pepper, to taste
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup whole milk
Instructions
Prepare the Chicken Mixture:
- Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish or similar size casserole dish.
- Cook Vegetables: In a large skillet, melt the butter over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5-7 minutes. Stir in the garlic and cook for another minute.
- Make Roux: Sprinkle the flour over the vegetables, stirring to coat. Cook for 2 minutes. Gradually whisk in the chicken broth and heavy cream, bringing to a simmer. Cook until the sauce thickens, about 3-5 minutes.
- Add Chicken: Stir in the shredded chicken, peas, thyme, salt, and pepper. Simmer for 5 minutes, then transfer the mixture to the prepared baking dish.
Make the Biscuits:
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
- Cut in Butter: Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Add Milk: Pour in the milk and stir just until the dough comes together.
- Shape Biscuits: Turn the dough out onto a floured surface and pat it into a 3/4-inch thick layer. Cut out biscuits using a round cutter or glass. Re-roll scraps as needed.
Assemble and Bake:
- Assemble: Arrange the biscuits on top of the chicken mixture in the baking dish.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and the chicken mixture is bubbly.
- Serve: Let the casserole cool for a few minutes before serving.