Ingredients:

  • 3 cups cooked chicken, hand-torn
  • 1 large yellow onion, finely diced
  • 2 stalks celery, sliced thin
  • 3 cloves garlic, minced
  • 2 cups frozen peas and carrots blend
  • 4 tbsp unsalted butter
  • 1/3 cup all purpose flour
  • 2.5 cups chicken bone broth
  • 1/2 cup heavy cream
  • 1 tsp dried thyme
  • 1/2 tsp rubbed sage
  • Salt and cracked black pepper
  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 6 tbsp cold salted butter
  • 3/4 cup cold buttermilk
  • 1 egg beaten with 1 tsp water

Instructions:

  1. Preheat your oven to 400°F. In your skillet over medium heat, melt the 4 tbsp of unsalted butter. Add the diced onion and sliced celery, sautéing for about 5 minutes until the onions are translucent and fragrant. Add the minced garlic and cook for just 60 seconds more so it doesn't burn.
  2. Sprinkle the 1/3 cup flour over the vegetables. Stir constantly for 2 minutes. Slowly pour in the chicken bone broth, whisking vigorously. Simmer for 5 minutes until the sauce thickens and coats the back of a spoon. Stir in the heavy cream, dried thyme, rubbed sage, salt, pepper, the 3 cups of chicken, and the frozen peas and carrots. Turn off the heat.
  3. In a large bowl, whisk the 2 cups flour, baking powder, baking soda, and salt. Grate the 6 tbsp of frozen salted butter into the flour. Toss lightly with a fork to coat the butter in flour. Pour in the cold buttermilk and stir until a shaggy, sticky dough forms. Do not overmix!
  4. Drop large spoonfuls of the biscuit dough onto the hot chicken filling. I usually get about 6 to 8 large biscuits. Brush the tops with the egg wash. Place the skillet in the oven and bake for 20 to 25 minutes until the biscuits are tall, golden brown, and the filling is bubbling. Let it rest for 5 minutes before serving so the sauce can set.