Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 large onion, chopped (about 1 cup / 150g)
  • 2 carrots, peeled and chopped (about 1 cup / 120g)
  • 2 celery stalks, chopped (about 1 cup / 100g)
  • 2 cloves garlic, minced (about 2 teaspoons / 6g)
  • 3 tablespoons (42g) all-purpose flour
  • 4 cups (950ml) chicken broth, low sodium preferred
  • 1 cup (240ml) whole milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper, freshly ground
  • 2 cups (approx. 300g) cooked chicken, shredded
  • 1/2 cup (110g) frozen peas (optional)
  • Salt to taste
  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 1 tablespoon (15ml) baking powder
  • 1 teaspoon (6g) salt
  • 1/2 cup (113g) (1 stick) unsalted butter, chilled and cut into cubes
  • 3/4 cup (180ml) milk
  • 2 tablespoons (30ml) melted butter, for brushing (optional)

Instructions:

  1. Heat olive oil in a Dutch oven or stockpot. Sauté onion, carrots, and celery until softened. Add garlic and cook until fragrant.
  2. Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and milk, scraping the bottom of the pot to prevent sticking.
  3. Stir in thyme, rosemary, and pepper. Bring to a simmer and cook until thickened, stirring occasionally.
  4. Stir in shredded chicken and frozen peas (if using). Season with salt to taste.
  5. Preheat oven to 450°F (230°C). In a mixing bowl, whisk together flour, baking powder, and salt. Cut in cold butter using a pastry blender or your fingers (or pulse in a food processor) until the mixture resembles coarse crumbs.
  6. Gradually add milk, mixing until just combined. Be careful not to overmix.
  7. Turn dough out onto a lightly floured surface. Pat or gently roll to about 1/2-inch (1.25cm) thickness. Cut out biscuits using a biscuit cutter or a knife.
  8. Pour the chicken mixture into the prepared baking dish. Arrange the biscuits on top of the chicken mixture. Brush biscuits with melted butter (optional).
  9. Bake for 15-20 minutes, or until biscuits are golden brown and the filling is bubbly.
  10. Let cool slightly before serving.