# What You’ll Need:
→ 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 - ½ teaspoon black pepper
11 - ¼ 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 - 1½ cups all-purpose flour
17 - 2 teaspoons baking powder
18 - ½ teaspoon baking soda
19 - ½ teaspoon salt
20 - ½ teaspoon black pepper
21 - 6 tablespoons cold unsalted butter, cubed
22 - 1 cup sharp cheddar cheese, grated
23 - ¾ cup cold buttermilk
# How-To:
01 - Set the oven temperature to 400°F.
02 - In a large ovenproof skillet or 9x13 baking dish, melt butter and olive oil over medium heat. Add diced onion, carrots, and celery; sauté for 5 to 6 minutes until softened.
03 - Stir in minced garlic, dried thyme, parsley, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Sprinkle the flour over the mixture and cook for 2 minutes while stirring constantly.
05 - Gradually pour in chicken broth and milk, stirring continuously to avoid lumps. Bring to a simmer and cook until slightly thickened, about 4 to 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 black pepper.
08 - Incorporate cold cubed butter into dry ingredients using a pastry cutter or fingertips until mixture resembles coarse crumbs.
09 - Stir in grated cheddar cheese, then add cold buttermilk and mix just until combined; avoid overmixing.
10 - Drop heaping spoonfuls of biscuit dough evenly over the chicken filling.
11 - Bake uncovered for 30 to 35 minutes until biscuits are golden brown and filling is bubbling.
12 - Allow to rest for 5 minutes before serving.
