Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cubed
  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and sliced into rounds
  • 2 stalks celery, diced
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2.5 cups low-sodium chicken stock
  • 1/2 cup heavy cream
  • 1 cup frozen peas
  • 1 tsp dried thyme
  • 1 tsp salt
  • 0.5 tsp cracked black pepper
  • 2 cups all-purpose flour for biscuits
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 6 tbsp grated frozen unsalted butter
  • 1 cup cold buttermilk
  • 1 large egg
  • 1 tbsp water

Instructions:

  1. Heat 2 tbsp oil in a large skillet and brown the 1.5 lbs cubed chicken thighs.
  2. Remove chicken and add onion, carrots, and celery to the pan drippings. Cook 5 mins until the onions are translucent and fragrant.
  3. Melt 4 tbsp butter in with the veggies, then sprinkle in 1/4 cup flour. Stir constantly for 2 mins until it smells slightly nutty.
  4. Gradually whisk in 2.5 cups chicken stock and 1/2 cup heavy cream. Simmer 5 mins until the liquid coats the back of a spoon.
  5. Fold in the seared chicken, 1 cup frozen peas, thyme, salt, and pepper. Keep it on low heat.
  6. In a bowl, whisk 2 cups flour, baking powder, baking soda, and salt.
  7. Grate the 6 tbsp frozen butter into the flour. Toss lightly until it looks like coarse crumbs.
  8. Gently stir in 1 cup buttermilk.
  9. Drop spoonfuls of dough onto the hot filling. Brush with the egg wash (1 egg + 1 tbsp water).
  10. Place in a 400°F (200°C) oven for 20-25 mins until the biscuits are tall and deeply bronzed.