# 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
# Method:
01 - Preheat the oven to 400°F.
02 - Melt butter and olive oil in a large ovenproof skillet over medium heat; add diced onion, carrots, and celery and sauté for 5 to 6 minutes until softened.
03 - Stir in minced garlic, thyme, parsley, salt, and black pepper; cook for 1 minute until fragrant.
04 - Sprinkle flour over vegetables and stir constantly for 2 minutes to cook out the raw taste.
05 - Gradually pour in chicken broth and whole milk while stirring to avoid lumps; bring to a simmer and cook until sauce thickens, approximately 4 to 5 minutes.
06 - Stir shredded chicken and frozen peas into the filling; remove skillet from heat.
07 - In a mixing bowl, whisk together flour, baking powder, baking soda, salt, and black pepper.
08 - Cut cold cubed butter into the 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 gently until just combined, avoiding overmixing.
10 - Drop heaping spoonfuls of biscuit dough evenly over the chicken filling in the skillet.
11 - Bake uncovered for 30 to 35 minutes until biscuits are golden brown and filling is bubbling.
12 - Allow dish to rest for 5 minutes before serving.
