Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 4 tablespoons (56g) unsalted butter
  • 1/3 cup (40g) all-purpose flour, plus extra for dusting
  • 3 cups (710ml) chicken broth, low sodium
  • 1 cup (240ml) whole milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt, or to taste
  • 1 cup (100g) frozen peas
  • 1/2 cup (75g) frozen corn
  • 2 cups (250g) all-purpose flour, plus extra for dusting
  • 1 tablespoon (15g) baking powder
  • 1 teaspoon (6g) salt
  • 1/2 cup (113g) cold unsalted butter, cut into cubes
  • 3/4 cup (180ml) whole milk
  • 1 large egg, beaten (for brushing on top)

Instructions:

  1. Heat olive oil in a large skillet. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
  2. Add onion, carrots, and celery to the skillet and cook until softened.
  3. Melt butter in the skillet. Whisk in flour and cook for 1 minute.
  4. Gradually whisk in chicken broth and milk. Bring to a simmer, stirring constantly, until thickened.
  5. Stir in thyme, sage, salt, and pepper. Add the cooked chicken, peas, and corn. Simmer for 5 minutes.
  6. Preheat oven to 400°F (200°C).
  7. In a large bowl, whisk together flour, baking powder, and salt.
  8. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  9. Stir in milk until just combined.
  10. Pour chicken filling into the baking dish.
  11. Drop spoonfuls of biscuit dough evenly over the filling to create the chicken and biscuit bake.
  12. Brush biscuit tops with beaten egg. Bake for 35-40 minutes, or until biscuits are golden brown and the filling is bubbling.
  13. Let cool for 10 minutes before serving.