Ingredients
Scale
- 3 cups cooked chicken, diced
- 1 cup frozen green peas
- 2 tablespoons unsalted butter
- 2 cups chicken broth
- 1 cup whole milk
- 3/4 cup shredded sharp cheddar cheese
- 2 cups all-purpose flour
- 3/4 cup buttermilk
- Fresh parsley (for garnish)
Instructions
- Preheat your oven to 400°F.
- In a large cast iron skillet, melt butter over medium heat. Add onion, celery, and carrots; cook for 5-7 minutes until softened. Stir in garlic and cook for another minute.
- Sprinkle flour over vegetables; stir and cook for 1 minute. Gradually whisk in chicken broth and milk until thickened. Add peas, chicken, thyme, salt, and pepper; simmer briefly.
- In a separate bowl, mix flour, baking powder, baking soda, salt, and garlic powder. Cut in cold butter until crumbly; stir in cheddar cheese.
- Mix in buttermilk until just combined. Roll out dough to ½ inch thick and cut into rounds.
- Place biscuits on top of the filling in the skillet and bake for 20-25 minutes until golden brown.
- Brush biscuits with melted butter before serving; garnish with parsley.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American Comfort
Nutrition
- Serving Size: 1 slice (approximately 1/6 of the pie)
- Calories: 455
- Sugar: 3g
- Sodium: 790mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 80mg