# Ingredient List:
→ Filling
01 - 2 tbsp unsalted butter
02 - 1 tbsp olive oil
03 - 1 medium yellow onion, diced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 1 tsp dried thyme
08 - 1 tsp dried parsley
09 - 1 tsp salt
10 - 1/2 tsp black pepper
11 - 1/4 cup all-purpose flour
12 - 2 cups low-sodium chicken broth
13 - 1 cup whole milk
14 - 3 cups cooked shredded chicken (rotisserie or poached)
15 - 1 cup frozen peas
→ Cheddar Biscuit Topping
16 - 1 1/2 cups all-purpose flour
17 - 2 tsp baking powder
18 - 1/2 tsp baking soda
19 - 1/2 tsp salt
20 - 1/2 tsp black pepper
21 - 6 tbsp cold unsalted butter, cubed
22 - 1 cup sharp cheddar cheese, grated
23 - 3/4 cup cold buttermilk
# Steps:
01 - Set oven temperature to 400°F.
02 - In a large ovenproof skillet or baking dish, melt butter and olive oil over medium heat. Add onion, carrots, and celery and cook for 5 to 6 minutes until softened.
03 - Stir in garlic, thyme, parsley, salt, and pepper; cook for 1 minute until fragrant.
04 - Sprinkle in flour and stir constantly, cooking for 2 minutes to form a roux.
05 - Gradually pour in chicken broth and milk, stirring continuously to prevent lumps. Bring to a simmer and cook for 4 to 5 minutes until slightly thickened.
06 - Stir shredded chicken and frozen peas into the sauce. Remove from heat.
07 - In a mixing bowl, whisk flour, baking powder, baking soda, salt, and black pepper together.
08 - Add cold cubed butter and cut it into the flour mixture using a pastry cutter or fingertips until coarse crumbs form.
09 - Stir grated cheddar cheese into the mixture, then pour in buttermilk, mixing gently until just combined without overmixing.
10 - Drop heaping spoonfuls of biscuit dough evenly over the chicken filling in the skillet or dish.
11 - Bake for 30 to 35 minutes until biscuits are golden brown and the filling is bubbling.
12 - Allow to rest for 5 minutes before serving.
