Ingredients:

  • 3 cups shredded boneless, skinless cooked chicken (rotisserie)
  • 4 Tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1/4 cup all-purpose flour
  • 4 cups low sodium chicken broth
  • 1/2 cup heavy cream or half-and-half
  • 1 cup frozen peas
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • Salt and black pepper to taste
  • 2 cups all-purpose flour (for biscuits)
  • 1 Tbsp baking powder
  • 1 tsp granulated sugar
  • 1/2 tsp salt (for biscuits)
  • 1/2 cup cold unsalted butter, cubed (for biscuits)
  • 3/4 cup cold milk (for biscuits)
  • 1 Tbsp melted butter (optional, for brushing)

Instructions:

  1. Dice the onion, carrots, and celery. Shred the pre-cooked chicken. Set aside.
  2. Melt butter in a large Dutch oven over medium heat. Add diced vegetables and sauté until softened (about 5-7 minutes).
  3. Sprinkle the 1/4 cup flour over the softened vegetables. Stir constantly for 1 minute to cook out the raw flour taste, creating a roux.
  4. Slowly whisk in the chicken broth until smooth, scraping up any bits stuck to the bottom. Bring to a simmer.
  5. Stir in the thyme, parsley, salt, and pepper. Reduce heat to medium-low and allow the mixture to thicken slightly (about 5 minutes).
  6. Stir in the shredded chicken and frozen peas. Return to a gentle simmer. Taste and adjust seasoning.
  7. Prepare the biscuit dough: Combine the 2 cups flour, baking powder, sugar, and 1/2 tsp salt in a bowl. Cut in the cold cubed butter using a pastry blender or fingertips until the mixture resembles coarse crumbs. Stir in the cold milk until just combined; do not overmix.
  8. Increase the stew heat slightly so it is at a steady, gentle simmer. Drop tablespoon-sized spoonfuls of the biscuit dough directly onto the surface of the simmering stew, leaving space between each drop.
  9. Immediately cover the pot tightly with a lid. Do not lift the lid for 15 minutes to ensure the biscuits steam properly.
  10. After 15 minutes, remove the lid. Biscuits should be puffed and cooked through. If desired, brush the tops with melted butter.
  11. Serve immediately.