# What You Need:
→ Filling
01 - 2 tablespoons unsalted butter
02 - 1 small yellow onion, finely diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 2 cups cooked chicken breast, diced
07 - 1 cup frozen peas
08 - 1/4 cup all-purpose flour
09 - 2 cups low-sodium chicken broth
10 - 1/2 cup whole milk
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon salt
13 - 1/2 teaspoon black pepper
→ Biscuit Topping
14 - 1 cup all-purpose flour
15 - 1 1/2 teaspoons baking powder
16 - 1/2 teaspoon salt
17 - 2 tablespoons cold unsalted butter, cubed
18 - 1/2 cup cold whole milk
# Directions:
01 - Heat oven to 425°F with rack in the center position.
02 - In a large oven-safe skillet over medium heat, melt butter. Add onion, carrots, and celery; sauté for 3 to 4 minutes until softened.
03 - Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Add diced chicken and frozen peas; cook for 2 minutes to warm through.
05 - Sprinkle flour evenly over the mixture and stir well; cook for 1 minute.
06 - Gradually pour in chicken broth and milk, stirring constantly to prevent lumps. Add thyme, salt, and pepper. Bring to a simmer and cook 3 to 4 minutes until sauce thickens.
07 - In a medium bowl, whisk flour, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in cold milk just until combined without overmixing.
08 - Drop 6 to 8 spoonfuls of biscuit dough evenly over the filling in the skillet.
09 - Place the skillet in the oven and bake 12 to 15 minutes until biscuits are golden and cooked through.
10 - Allow to rest for 5 minutes before serving.
