# Components:
→ Filling
01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, diced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 1 teaspoon dried thyme
08 - 1 teaspoon dried parsley
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/4 cup all-purpose flour
12 - 2 cups low-sodium chicken broth
13 - 1 cup whole milk
14 - 3 cups cooked shredded chicken (rotisserie or poached)
15 - 1 cup frozen peas
→ Cheddar Biscuit Topping
16 - 1 1/2 cups all-purpose flour
17 - 2 teaspoons baking powder
18 - 1/2 teaspoon baking soda
19 - 1/2 teaspoon salt
20 - 1/2 teaspoon black pepper
21 - 6 tablespoons cold unsalted butter, cubed
22 - 1 cup sharp cheddar cheese, grated
23 - 3/4 cup cold buttermilk
# Directions:
01 - Preheat oven to 400°F.
02 - Melt butter and olive oil in a large oven-safe skillet over medium heat. Add diced onion, carrots, and celery; sauté 5–6 minutes until softened.
03 - Stir in minced garlic, thyme, parsley, salt, and pepper; cook 1 minute until fragrant.
04 - Sprinkle flour over vegetables and cook 2 minutes, stirring constantly.
05 - Gradually whisk in chicken broth and milk to avoid lumps. Bring to a simmer and cook until mixture thickens slightly, about 4–5 minutes.
06 - Stir in shredded chicken and frozen peas, then remove from heat.
07 - In a mixing bowl, whisk together flour, baking powder, baking soda, salt, and pepper.
08 - Cut cold butter into the dry ingredients using a pastry cutter or fingers until mixture resembles coarse crumbs.
09 - Stir in grated cheddar cheese, then mix in buttermilk until just combined without overmixing.
10 - Drop heaping spoonfuls of biscuit dough evenly over the chicken filling in the skillet.
11 - Bake uncovered for 30–35 minutes until biscuits are golden and cooked through and filling is bubbling.
12 - Allow to rest for 5 minutes before serving.
