Ingredients:
- 2 tablespoons (30 ml) olive oil
- 1 medium yellow onion, chopped (approx. 1 cup)
- 2 carrots, peeled and chopped (approx. 1 cup)
- 2 celery stalks, chopped (approx. 1 cup)
- 8 ounces (225g) cremini mushrooms, sliced
- ½ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ¼ cup (30g) all-purpose flour
- 4 cups (950ml) chicken broth, low sodium preferred
- 1 cup (240ml) heavy cream
- 2 cups (340g) cooked chicken, shredded (from about 1.5 lbs/680g raw chicken)
- 1 cup (120g) frozen peas
- ½ cup (60g) frozen corn
- Salt and freshly ground black pepper to taste
- 2 tablespoons (30ml) chopped fresh parsley, for garnish
- 2 cups (250g) all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup (115g) cold unsalted butter, cut into cubes
- ¾ cup (180ml) buttermilk, cold
- 2 tablespoons (30ml) melted butter, for brushing
Instructions:
- Sauté onion, carrots, and celery in olive oil until softened. Add mushrooms, thyme, and rosemary; cook until mushrooms are tender.
- Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and heavy cream. Bring to a simmer, stirring constantly, until thickened.
- Stir in shredded chicken, peas, and corn. Season with salt and pepper to taste.
- Whisk together flour, baking powder, baking soda, and salt. Cut in cold butter using a pastry blender or food processor until the mixture resembles coarse crumbs. Gently stir in buttermilk until just combined.
- Pour the chicken filling into the baking dish.
- Arrange biscuits over the chicken filling, slightly overlapping.
- Brush the biscuit tops with melted butter. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly.
- Garnish with fresh parsley and serve hot. Enjoy your delicious chicken and biscuit casserole.