Ingredients:

  • 680 g Cooked Chicken Breast, Shredded
  • 2 large carrots, diced
  • 2 stalks celery, sliced
  • 1 medium yellow onion, finely chopped
  • 1 cup frozen sweet peas
  • 0.5 cup sweet corn
  • 3 cloves garlic, minced
  • 1 tbsp fresh thyme leaves
  • 1 tsp dried sage
  • 45 grams unsalted butter
  • 30 grams all-purpose flour
  • 600 ml low-sodium chicken broth
  • 0.25 cup plain Greek yogurt
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 250 grams all-purpose flour for biscuits
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 85 grams cold unsalted butter, cubed
  • 0.75 cup cold buttermilk
  • 1 large egg, beaten

Instructions:

  1. Preheat and Melt: Set your oven to 220°C. Place your 30 cm skillet over medium heat and melt 45 grams of butter.
  2. Sauté the Base: Toss in your diced carrots, celery, and onion. Let them cook for 6-8 minutes. You’re looking for the onions to become translucent and the carrots to just begin softening.
  3. Aromatics: Stir in the minced garlic, fresh thyme leaves, and sage. Cook for 1 minute until the fragrance fills the room.
  4. Create the Roux: Sprinkle 30 grams of flour over the vegetables. Stir constantly for 2 minutes. This blonde roux is the secret to a sauce that doesn't taste like raw flour.
  5. Build the Sauce: Slowly whisk in the 600 ml of chicken broth. Keep stirring as it simmers and thickens into a velvety glaze.
  6. Combine the Filling: Fold in the Greek yogurt, 680 grams of shredded chicken, peas, and corn. Season with salt and pepper. Let it stay on low heat while you prep the biscuits.
  7. Dry Biscuit Mix: In a separate bowl, whisk together the 250 grams of flour, baking powder, baking soda, and 1/2 tsp salt.
  8. Cut the Butter: Add the 85 grams of cubed, cold butter. Use a fork or your fingers to work it in until the mixture looks like coarse crumbs with some pea sized chunks.
  9. Hydrate and Drop: Pour in 180 ml of cold buttermilk. Stir until just combined — don't overwork it! Drop large spoonfuls of dough onto the bubbling chicken mixture.
  10. Wash and Bake: Brush the tops with the beaten egg. Slide the skillet into the oven and bake for 20-25 minutes until the biscuits are golden brown and the filling is aggressively bubbling. > Chef's Tip: Do not over mix the biscuit dough. If you stir until it's perfectly smooth, you'll develop too much gluten, and your biscuits will turn into hockey pucks instead of light, airy clouds. Stop as soon as the flour is moistened!