Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 medium yellow onion, chopped (about 1 cup) (150g)
  • 2 cloves garlic, minced
  • 1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (710ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 1 cup (115g) frozen peas
  • 1/2 cup (50g) chopped carrots
  • 1/4 cup (5g) chopped fresh parsley
  • 2 cups (240g) all-purpose flour
  • 1 tablespoon (15ml) baking powder
  • 1/2 teaspoon (2.5ml) baking soda
  • 1/2 teaspoon (3g) salt
  • 6 tablespoons (85g) cold unsalted butter, cut into cubes
  • 1 cup (240ml) buttermilk
  • 1 tablespoon (5g) chopped fresh chives
  • 1 tablespoon (5g) chopped fresh dill
  • 2 tablespoons melted butter, for brushing (30ml)

Instructions:

  1. Sauté onion and garlic in olive oil until softened.
  2. Add chicken and cook until browned.
  3. Stir in thyme, rosemary, salt, and pepper.
  4. Sprinkle flour over chicken and cook for 1 minute.
  5. Gradually whisk in chicken broth and bring to a simmer, stirring until thickened.
  6. Stir in heavy cream, peas, carrots, and parsley. Season to taste.
  7. Whisk together flour, baking powder, baking soda, and salt in a large bowl.
  8. Cut in cold butter using a pastry blender or fork until mixture resembles coarse crumbs.
  9. Stir in chives and dill.
  10. Gradually add buttermilk, stirring until just combined. Do not overmix.
  11. Pour chicken filling into the baking dish.
  12. Drop spoonfuls of biscuit dough evenly over the filling.
  13. Brush biscuit tops with melted butter.
  14. Bake in a preheated oven at 400°F (200°C) for 35-40 minutes, or until biscuits are golden brown and filling is bubbly.
  15. Let cool for a few minutes before serving.