# What You Need:
→ Filling
01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, diced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 1 teaspoon dried thyme
08 - 1 teaspoon dried parsley
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/4 cup all-purpose flour
12 - 2 cups low-sodium chicken broth
13 - 1 cup whole milk
14 - 3 cups cooked shredded chicken (rotisserie or poached)
15 - 1 cup frozen peas
→ Cheddar Biscuit Topping
16 - 1 1/2 cups all-purpose flour
17 - 2 teaspoons baking powder
18 - 1/2 teaspoon baking soda
19 - 1/2 teaspoon salt
20 - 1/2 teaspoon black pepper
21 - 6 tablespoons cold unsalted butter, cubed
22 - 1 cup sharp cheddar cheese, grated
23 - 3/4 cup cold buttermilk
# Step-by-Step Directions:
01 - Set oven temperature to 400°F to prepare for baking.
02 - In a large ovenproof skillet or baking dish, melt butter and olive oil over medium heat; add diced onion, carrots, and celery and sauté until softened, approximately 5 to 6 minutes.
03 - Incorporate minced garlic, dried thyme, dried parsley, salt, and black pepper; cook for 1 minute to release fragrance.
04 - Sprinkle in all-purpose flour and cook while stirring constantly for 2 minutes to form a roux.
05 - Gradually pour in chicken broth and whole milk while stirring to prevent lumps; bring mixture to a simmer and continue cooking until slightly thickened, about 4 to 5 minutes.
06 - Stir in shredded chicken and frozen peas; remove skillet from heat.
07 - In a separate bowl, whisk together flour, baking powder, baking soda, salt, and black pepper until evenly combined.
08 - Cut cold cubed butter into the dry mixture using a pastry cutter or fingertips until texture resembles coarse crumbs.
09 - Mix in grated cheddar cheese, then stir in cold buttermilk just until dough comes together; avoid overmixing to maintain biscuit tenderness.
10 - Drop heaping spoonfuls of biscuit dough evenly over the prepared chicken filling in the skillet.
11 - Place skillet in the preheated oven and bake for 30 to 35 minutes, until biscuits are golden brown and fully cooked and the filling is bubbling.
12 - Allow casserole to rest for 5 minutes to set before serving.
