# What You 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 - 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
# How to Make:
01 - Set the oven to 400°F.
02 - Melt butter and olive oil in an ovenproof skillet over medium heat; add onion, carrots, and celery, cooking 5 to 6 minutes until softened.
03 - Incorporate minced garlic, dried thyme, parsley, salt, and pepper; cook 1 minute until fragrant.
04 - Sprinkle flour over vegetables; stir constantly and cook for 2 minutes.
05 - Gradually pour in chicken broth and whole milk, stirring continuously; bring to simmer and thicken slightly, about 4 to 5 minutes.
06 - Stir shredded chicken and frozen peas into the sauce; remove from heat.
07 - Whisk together flour, baking powder, baking soda, salt, and pepper in a bowl.
08 - Add cold butter cubes and combine using a pastry cutter or fingertips until mixture resembles coarse crumbs.
09 - Stir in grated cheddar cheese, then pour in cold buttermilk; mix lightly until just combined.
10 - Spoon biscuit dough in generous portions evenly over chicken filling in the skillet.
11 - Place in oven and bake for 30 to 35 minutes until biscuits are golden and filling bubbles.
12 - Remove from oven and let rest 5 minutes prior to serving.
