Ingredients:

  • 4 Tbsp Unsalted Butter
  • 1 medium Yellow Onion (diced)
  • 2 medium Carrots (sliced or diced)
  • 2 Celery Stalks (diced)
  • 2 cloves Garlic (minced)
  • 1 tsp Fresh Thyme (chopped)
  • 1/3 cup All-Purpose Flour
  • 4 cups low sodium Chicken Broth
  • 1/2 cup Heavy Cream
  • 3 cups Cooked Chicken (shredded)
  • 1 cup Frozen Peas
  • Salt and Black Pepper to taste
  • 2 cups All-Purpose Flour (for topping)
  • 1 Tbsp Baking Powder
  • 1/2 tsp Salt (for topping)
  • 6 Tbsp Cold Unsalted Butter (cubed, for topping)
  • 3/4 cup Cold Milk (for topping)
  • 1 Tbsp Melted Butter (for brushing topping)

Instructions:

  1. In a large bowl, whisk together the 2 cups flour, 1 Tbsp baking powder, and 1/2 tsp salt for the biscuits. Cut in the 6 Tbsp cold cubed butter until the mixture resembles coarse crumbs. Stir in the 3/4 cup cold milk until just combined—do not overmix! Set aside.
  2. In a large Dutch oven or oven-safe skillet over medium heat, melt the 4 Tbsp butter. Add onions, carrots, and celery. Sauté until softened (about 5-7 minutes). Stir in garlic and thyme for the final minute until fragrant.
  3. Sprinkle the 1/3 cup flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste, forming the roux.
  4. Gradually whisk in the cold chicken broth, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring often, until the stew thickens significantly (about 5-8 minutes).
  5. Stir in the shredded cooked chicken, frozen peas, heavy cream, salt, and pepper. Taste and adjust seasoning—it should be well seasoned.
  6. Preheat the oven to 400°F (200°C). Drop large spoonfuls of the reserved biscuit dough directly onto the simmering stew surface, spacing them slightly apart.
  7. Brush the tops of the biscuits lightly with the 1 Tbsp melted butter (optional). Bake uncovered for 18–22 minutes, or until the biscuits are nicely risen, golden brown, and cooked through.
  8. Let cool for 5 minutes before serving directly from the pot.