Ingredients

The following ingredients have 6 Servings
  • For filling:
  • 3 tablespoons unsalted butter
  • 2 medium carrots, sliced
  • 2 stalks celery, chopped
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 3/4 cup whipping cream
  • 3 cups cooked chicken, shredded
  • 1/2 cup frozen peas
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Kosher salt and freshly ground black pepper, to taste
  • For drop biscuits:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup whole milk
  • Chives, snipped, for serving

Instruction

  • Preheat oven to 400°F and spray a 7x11-inch baking dish with nonstick spray. Set aside.
  • In a large skillet over medium-high heat, melt the butter. Add onion, celery, and carrots and cook until tender, 5-7 minutes. Add garlic and cook 1 minute more.
  • Sprinkle 1/4 cup flour over the top, and cook, stirring constantly, for 3 minutes.
  • Slowly add broth, stirring constantly, and bring to a boil. Cook until thickened, about 2 minutes.
  • Stir in cream, chicken, peas, thyme, and rosemary. Season to taste with salt and pepper. Pour into prepared baking pan.
  • In a medium bowl, whisk together flour, baking powder, salt, and sugar. Pour in butter and milk and stir until dough pulls away from sides of bowl.
  • Drop dough by level 1/4 cupfuls onto chicken mixture, 1/2-inch apart.
  • Bake until golden brown and bubbly, about 30 minutes.