Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp (15ml) olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 8 oz (225g) cremini mushrooms, sliced
  • 1/2 cup (120ml) dry white wine (optional, or use chicken broth)
  • 2 cups (475ml) chicken broth
  • 1/2 cup (120ml) heavy cream
  • 2 tbsp (30g) all-purpose flour
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 cup (15g) chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • 1/2 cup frozen peas
  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/2 cup (113g) cold unsalted butter, cut into cubes
  • 3/4 cup (180ml) cold buttermilk

Instructions:

  1. Season chicken with salt and pepper. Brown in a large skillet with olive oil. Remove chicken and set aside.
  2. Sauté onion and garlic in the skillet until softened. Add mushrooms and cook until browned.
  3. Deglaze the pan with white wine (if using), scraping up any browned bits. Stir in flour, then gradually whisk in chicken broth and heavy cream. Bring to a simmer.
  4. Return chicken to the skillet. Add thyme, rosemary, and parsley. Simmer until chicken is cooked through and sauce has thickened, about 15-20 minutes. Stir in frozen peas.
  5. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold butter using a pastry cutter (or pulse in a food processor) until mixture resembles coarse crumbs.
  6. Gradually add cold buttermilk, mixing until just combined. Do not overmix.
  7. Pour the chicken mixture into the baking dish. Drop spoonfuls of biscuit dough evenly over the top of the chicken filling.
  8. Bake in a preheated oven at 375°F (190°C) until biscuits are golden brown and cooked through, about 20-25 minutes. Let cool slightly before serving.