Ingredients
Scale
For the filling:
- 2 tbsp unsalted butter
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- ⅓ cup all-purpose flour
- 2½ cups chicken broth
- ¾ cup whole milk or half-and-half
- 2½ cups cooked, shredded chicken
- 1 cup frozen peas
- 1 tsp dried thyme
- ½ tsp dried rosemary
- Salt & black pepper to taste
For the biscuit topping:
- 1½ cups (190g) all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup (1 stick / 115g) cold unsalted butter, cubed
- ¾ cup whole milk
Instructions
- Make filling: In a 10–12″ oven-safe skillet, melt butter over medium heat. Add onion, carrots, and celery; cook 6–8 min until softened. Stir in garlic; cook 30 sec.
- Thicken sauce: Sprinkle flour over veggies; stir 1 min. Gradually whisk in broth and milk. Bring to a simmer; cook 3–5 min until thickened.
- Finish filling: Stir in chicken, peas, thyme, rosemary, salt, and pepper. Remove from heat.
- Prep biscuits: In a bowl, whisk flour, baking powder, salt, and pepper. Cut in cold butter until pea-sized crumbs form. Stir in milk until just combined.
- Assemble: Drop 6–8 spoonfuls of biscuit dough over hot filling.
- Bake: Place skillet in preheated 400°F (200°C) oven. Bake 20–25 minutes, until biscuits are golden and filling is bubbly.
- Rest 5–10 minutes before serving (filling will thicken as it cools).
💡 Pro Tips:
– Use rotisserie chicken for ease!
– Add mushrooms or leeks to the filling for extra depth.
– For extra flaky biscuits, handle dough as little as possible.
Prep Time & Nutrition (per serving, serves 6):
Prep Time: 20 min | Cook Time: 30 min | Total Time: 50 min
Servings: 6 | Calories: 480 | Net Carbs: 32g | Fats: 24g | Protein: 32g
Servings: 6 | Calories: 480 | Net Carbs: 32g | Fats: 24g | Protein: 32g