Ingredients:

  • 700g cooked chicken breast or thighs, shredded
  • 1 large onion, diced
  • 3 carrots, sliced
  • 2 stalks celery, sliced
  • 60g unsalted butter
  • 30g all-purpose flour
  • 500ml unsalted chicken stock
  • 120ml heavy cream
  • 150g frozen peas
  • 1 tsp dried thyme
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper
  • 250g all-purpose flour
  • 12g baking powder
  • 115g cold unsalted butter, grated
  • 180ml buttermilk

Instructions:

  1. Preheat your oven to 400°F (200°C) and grease a 9x13 inch baking dish.
  2. Melt 60g unsalted butter in a large pan over medium heat and sauté 1 diced onion, 3 sliced carrots, and 2 sliced celery stalks. Cook 8 minutes until softened and translucent.
  3. Stir in 30g all purpose flour. Cook 2 minutes until the raw flour smell disappears.
  4. Gradually whisk in 500ml unsalted chicken stock and 120ml heavy cream.
  5. Simmer 5 minutes until the sauce thickens into a velvety consistency.
  6. Fold in 700g shredded chicken, 150g frozen peas, 1 tsp dried thyme, 0.5 tsp garlic powder, salt, and pepper. Pour into the baking dish.
  7. In a bowl, whisk 250g flour and 12g baking powder. Grate 115g cold butter into the mix and toss to coat.
  8. Stir in 180ml buttermilk until a shaggy dough forms. Do not overmix.
  9. Drop spoonfuls of dough over the hot chicken mixture. Leave small gaps for steam to escape.
  10. Bake 35 minutes until the biscuits are golden and the filling is bubbling vigorously.