Ingredients:

  • 1 pound boneless, skinless chicken thighs, diced
  • 1 cup frozen peas and carrots
  • 1 cup diced potatoes
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 tablespoon butter
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 4 tablespoons unsalted butter, cold and cubed
  • 1 cup shredded sharp cheddar cheese
  • ¾ cup buttermilk

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Sauté the chicken in a large skillet with olive oil until browned. Remove and set aside.
  3. Add the onions and garlic to the skillet; sauté until translucent.
  4. Stir in the vegetables (peas, carrots, potatoes) and cook for a few minutes.
  5. Combine chicken broth and heavy cream; bring to a simmer in the skillet.
  6. Season the mixture with salt and pepper; return chicken to the skillet and mix well.
  7. Transfer the filling to a greased baking dish.
  8. Prepare the topping: In a mixing bowl, whisk flour, baking powder, baking soda, and salt.
  9. Cut in the butter until the mixture resembles coarse crumbs; fold in cheddar cheese.
  10. Add the buttermilk gradually, stirring until a dough forms.
  11. Drop spoonfuls of the dough over the filling in the baking dish.
  12. Bake for 25-30 minutes until the topping is golden brown and cooked through.
  13. Allow to cool slightly before serving.