Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 large yellow onion, chopped (approx. 1 cup)
  • 2 carrots, peeled and chopped (approx. 1 cup)
  • 2 celery stalks, chopped (approx. 1 cup)
  • 8 ounces (225g) white button mushrooms, sliced
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ¼ teaspoon black pepper, freshly ground
  • ½ teaspoon salt
  • 4 tablespoons (60 ml) all-purpose flour (plus extra for dusting, if needed)
  • 4 cups (950 ml) chicken broth (low sodium preferred)
  • 1 cup (240 ml) whole milk (or half-and-half for extra richness)
  • 2 cups (approx. 450g) cooked chicken, shredded or cubed (rotisserie chicken works great!)
  • ½ cup (120g) frozen peas (optional)
  • 2 cups (250g) all-purpose flour, plus extra for dusting
  • 1 tablespoon (15 ml) baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup (115g) cold unsalted butter, cut into small cubes
  • ¾ cup (180 ml) buttermilk (or milk with 1 tablespoon lemon juice/vinegar added)
  • 2 tablespoons melted butter, for brushing

Instructions:

  1. Sauté onion, carrots, and celery in olive oil until softened.
  2. Add mushrooms, thyme, rosemary, salt and pepper and cook until softened.
  3. Stir in flour and cook for 1 minute.
  4. Gradually whisk in chicken broth and milk, bringing to a simmer. Cook until thickened.
  5. Stir in cooked chicken and peas (if using). Taste and adjust seasoning.
  6. Whisk together flour, baking powder, baking soda, and salt in a large bowl.
  7. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  8. Gently stir in buttermilk until just combined. Do not overmix.
  9. Drop spoonfuls of biscuit dough evenly over the chicken mixture in the skillet/casserole dish.
  10. Brush the tops of the biscuits with melted butter.
  11. Bake in a preheated oven at 400°F (200°C) for 35-40 minutes, or until the biscuits are golden brown and the filling is bubbly.
  12. Let cool slightly before serving.