Ingredients:

  • 4 Tbsp Unsalted Butter
  • 1 medium Yellow Onion, diced
  • 1 cup Carrots, peeled and diced
  • ½ cup Celery, diced
  • ½ cup All-Purpose Flour (for filling)
  • 3 cups Chicken Stock (low sodium)
  • 1 cup Whole Milk or Half-and-Half
  • 4 cups Cooked Chicken, shredded
  • 1 cup Frozen Peas
  • 1 tsp Fresh Thyme, chopped (or ½ tsp dried)
  • 2 Tbsp Fresh Parsley, chopped
  • Salt and Black Pepper, to taste
  • 2 cups All-Purpose Flour (for topping)
  • 1 Tbsp Baking Powder
  • 1 tsp Kosher Salt
  • 6 Tbsp Cold Unsalted Butter, cut into ½-inch cubes
  • ¾ cup Whole Milk or Buttermilk

Instructions:

  1. Preheat the oven to 400°F (200°C). Lightly grease a 9x13 inch casserole dish. Prepare all ingredients: dice vegetables, shred chicken, and measure dry ingredients.
  2. Melt 4 Tbsp butter in a large saucepan or Dutch oven over medium heat. Add the diced onion, carrot, and celery. Sauté for 5–7 minutes until the vegetables soften.
  3. Make the Roux: Sprinkle ½ cup flour over the sautéed vegetables. Stir constantly for 1–2 minutes until the mixture turns pale blonde and smells slightly nutty.
  4. Whisk in the Liquids: Slowly whisk in the warm chicken stock until smooth, followed by the milk or half-and-half. Bring to a gentle simmer, stirring occasionally, until the sauce thickens substantially (about 3–5 minutes). Remove from heat.
  5. Finish Filling: Stir in the shredded chicken, frozen peas, thyme, and parsley. Season generously with salt and pepper. Pour the filling mixture into the prepared casserole dish, spreading it evenly.
  6. Prepare the Topping: In a large mixing bowl, whisk together the 2 cups flour, baking powder, and salt. Add the cold, cubed butter. Using a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse crumbs.
  7. Add Liquid to Topping: Pour in the milk or buttermilk. Stir only until the dough is just combined; it should be shaggy and sticky. Do not overmix.
  8. Assemble and Bake: Drop spoonfuls of the biscuit dough (about ¼ cup each) onto the hot chicken filling, leaving small gaps between the biscuits. Bake for 30–35 minutes, or until the filling is bubbling and the biscuits are golden brown.
  9. Rest and Serve: Remove the casserole from the oven and allow it to rest for 10 minutes before serving. Garnish with extra fresh parsley if desired.