Ingredients:

  • 4 cups (600g) cooked chicken breast or thighs, cubed
  • 1 large yellow onion, chopped
  • 3 medium carrots, diced
  • 2 stalks celery, sliced
  • 4 tbsp (56g) unsalted butter
  • 1/2 cup (65g) all-purpose flour
  • 3 cups (720ml) low-sodium chicken stock
  • 1/2 cup (120ml) 2% milk
  • 1 cup (150g) frozen peas
  • 1/4 cup chopped fresh parsley
  • 1 tsp chopped fresh thyme
  • 1.5 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 2 cups (260g) all-purpose flour for biscuits
  • 1 tbsp baking powder
  • 1 tsp kosher salt for biscuits
  • 8 tbsp (113g) cold unsalted butter, diced
  • 3/4 cup (180ml) cold buttermilk
  • 1 large egg
  • 1 tbsp water

Instructions:

  1. Melt the 4 tablespoons of butter in a large skillet over medium heat. Add the onion, carrots, and celery, sautéing for about 8 minutes until the onions are translucent and the carrots begin to soften.
  2. Sprinkle the 1/2 cup of flour over the cooked vegetables. Stir constantly for 2 minutes to cook out the raw flour taste Note: This prevents the sauce from tasting like paste.
  3. Slowly whisk in the chicken stock and milk. Simmer for 5 minutes until the liquid thickens into a glossy gravy.Stir in the cooked chicken, frozen peas, parsley, thyme, salt, and pepper. Remove from heat and taste. If you're transferring to a baking dish, do it now.
  4. In a medium bowl, whisk 2 cups of flour, baking powder, and salt. Add the cold diced butter and use a pastry cutter until the mixture resembles coarse crumbs with pea sized bits of butter.
  5. Pour in the cold buttermilk. Stir gently with a fork just until the dough comes together Note: Overmixing will lead to tough, gummy biscuits.
  6. Drop large spoonfuls of dough (about 1/4 cup each) onto the top of the chicken mixture. Space them out slightly so the steam can escape from the filling.
  7. Whisk the egg and water together. Lightly brush the tops of the biscuits with the egg wash. This is what gives you that wow factor when it comes out of the oven.
  8. Bake at 400°F (200°C) for 30 to 35 minutes until the filling is bubbling and the biscuits are a deep golden brown.