# 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 - 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 It:
01 - Preheat the oven to 400°F.
02 - Melt the butter and olive oil in a large ovenproof skillet over medium heat. Add diced onion, carrots, and celery; sauté until softened, about 5 to 6 minutes.
03 - Incorporate minced garlic, dried thyme, dried parsley, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Sprinkle all-purpose flour over the mixture and cook, stirring constantly, for 2 minutes.
05 - Gradually whisk in chicken broth and whole milk to prevent lumps. Bring to a simmer and cook until slightly thickened, approximately 4 to 5 minutes.
06 - Stir shredded chicken and frozen peas into the sauce. Remove from heat.
07 - In a bowl, whisk together flour, baking powder, baking soda, salt, and black pepper for the biscuit topping.
08 - Cut cold butter into the dry ingredients using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
09 - Stir in grated cheddar cheese, then add cold buttermilk and mix just until combined to form the dough; avoid overmixing.
10 - Drop heaping spoonfuls of biscuit dough evenly over the chicken mixture in the skillet.
11 - Bake uncovered for 30 to 35 minutes until biscuits are golden brown and filling is bubbly.
12 - Allow the dish to rest for 5 minutes before serving.
