Ingredients:

  • 2 tablespoons Unsalted Butter (for filling)
  • 1 medium Yellow Onion, finely diced
  • 2 ribs Celery, diced
  • 1/3 cup All-Purpose Flour (for roux)
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Rosemary, crushed
  • 2 cups Low-Sodium Chicken Broth
  • 1 cup Heavy Cream
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 4 cups Cooked Chicken, shredded or cubed
  • 1 cup Sharp Cheddar Cheese, grated
  • 1/2 cup Frozen Peas
  • 2 cups Self-Rising Flour (for biscuits)
  • 1 teaspoon Garlic Powder
  • 1/4 cup Unsalted Butter, cut into small cubes and chilled
  • 1 cup Buttermilk, cold
  • 1 tablespoon Fresh Parsley, chopped (optional)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish. Prep all vegetables and shred the chicken.
  2. Melt the 2 tablespoons of butter in a large skillet or Dutch oven over medium heat. Add the diced onion and celery. Cook gently for 5–7 minutes until the vegetables are softened and translucent.
  3. Create the Roux: Sprinkle the 1/3 cup flour, thyme, and rosemary over the vegetables. Stir continuously for 60 seconds to cook out the raw flour taste.
  4. Whisk in Liquids: Slowly pour in the chicken broth while whisking constantly to prevent lumps. Once smooth, stir in the heavy cream. Bring the mixture to a gentle simmer, stirring frequently, until the sauce thickens significantly (about 3-4 minutes).
  5. Season and Assemble Filling: Remove the pot from the heat. Stir in the salt and pepper. Fold in the shredded chicken, grated cheddar cheese, and frozen peas. Stir until the cheese is melted and everything is evenly coated.
  6. Transfer the filling mixture into the prepared casserole dish and set aside while you prepare the biscuits.
  7. Prepare Biscuits: In a large bowl, whisk together the self-rising flour and garlic powder. Add the cold, cubed butter and quickly cut the butter into the flour using your fingertips or a pastry blender until the mixture resembles coarse, pea-sized crumbs.
  8. Add Buttermilk: Pour in the cold buttermilk and stir just until a shaggy, moist dough forms. Do not overmix.
  9. Drop and Bake: Using two large spoons, dollop the dough evenly over the creamy chicken filling (you should have 8-10 rustic biscuits). Bake for 35–40 minutes, or until the biscuit tops are golden brown and the filling is aggressively bubbling around the edges.
  10. Rest and Serve: Let the casserole rest for 5–10 minutes before serving. Garnish with fresh parsley if desired.