Ingredients

The following ingredients have 2 Servings
  • Biscuit Crust (recipe below)
  • 3 tablespoons butter (divided)
  • ½ onion (chopped)
  • ¼ cup carrot (peeled and chopped)
  • ¼ cup celery (chopped)
  • kosher salt and freshly ground black pepper
  • 6 sprigs fresh thyme (leaves only, divided)
  • 2 tablespoons flour
  • 2 cups cold milk or half and half
  • ¼ cup frozen peas
  • 1 cup Fontina or Monterey Jack cheese (divided)
  • 1 skinless (boneless chicken breast, cooked and thinly sliced)
  • Parsley for garnish
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 6 tablespoons butter (chilled and cut into chunks)
  • ½ cup milk

Instruction

  • Preheat the oven to 425 degrees F.
  • Press biscuit crust into 10-inch cast iron skillet, pressing ½ inch up sides. Bake 15 minutes and remove from oven.
  • Meanwhile, melt 1 tablespoon butter in medium size skillet over medium heat and cook onion, carrot and celery for about 5 minutes or until vegetables begin to soften. Season with kosher salt and black pepper and 1 teaspoon or so of thyme leaves.
  • Add additional 2 tablespoons of butter to melt. Sprinkle flour over veggies, and cook for 1 minute stirring constantly so flour doesn’t burn. Add cold milk or half and half and whisk until flour is incorporated and sauce begins to thicken. Cook for 3-5 minutes over medium low. Add peas and 1/3 cup cheese, whisking to blend.
  • Remove vegetables and sauce from heat and pour into the biscuit crust. Top with remaining cheese and chicken slices and bake for 5 minutes or until cheese is melted. Garnish with parsley and additional thyme leaves. Serve immediately.