Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 large yellow onion, chopped (approx. 150g)
  • 2 carrots, peeled and diced (approx. 150g)
  • 2 celery stalks, diced (approx. 100g)
  • 8 ounces (225g) sliced cremini mushrooms
  • 2 cloves garlic, minced
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (710 ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 2 cups (300g) cooked chicken, shredded (about 1.5 lbs (680g) raw chicken)
  • 1 cup (150g) frozen peas
  • 1 cup (150g) frozen corn
  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup (113g) cold unsalted butter, cut into cubes
  • 3/4 cup (90g) shredded sharp cheddar cheese
  • 1 cup (240ml) buttermilk
  • 2 tablespoons (30g) melted unsalted butter, for brushing

Instructions:

  1. Heat olive oil in a large oven-safe skillet or casserole dish. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in mushrooms and garlic and cook for another 3-5 minutes until softened.
  2. Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly.
  3. Gradually whisk in chicken broth until smooth. Bring to a simmer. Stir in heavy cream, thyme, rosemary, salt, and pepper.
  4. Reduce heat and simmer for 5-7 minutes, or until the sauce has thickened slightly.
  5. Stir in the cooked chicken, frozen peas, and frozen corn. Taste and adjust seasonings as needed.
  6. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  7. Cut in cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  8. Stir in cheddar cheese. Add buttermilk and stir until just combined. Don't overmix.
  9. Drop spoonfuls of biscuit dough evenly over the chicken mixture in the skillet or casserole dish.
  10. Brush biscuit tops with melted butter. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.
  11. Let cool for a few minutes before serving.