Ingredients:

  • 3 cups (450 g) Cooked Chicken Breast or Thigh, shredded or diced
  • 3 Tbsp (45 g) Unsalted Butter, for the roux
  • 1 medium Yellow Onion, finely diced (150 g)
  • 1 cup (120 g) Carrots, medium dice
  • 2 stalks (100 g) Celery, medium dice
  • 1/4 cup (30 g) All-Purpose Flour, for the filling
  • 4 cups (950 ml) Low-Sodium Chicken Stock
  • 1/2 cup (120 ml) Heavy Cream (Double Cream)
  • 1 tsp Fresh Thyme leaves
  • 1 Bay Leaf
  • 1 cup (150 g) Frozen Peas
  • 2 Tbsp (10 g) Fresh Parsley, chopped
  • Kosher Salt and Black Pepper, To taste
  • 2 cups (250 g) All-Purpose Flour, for the biscuits
  • 1 Tbsp (15 g) Baking Powder
  • 1 tsp Salt, for the biscuits
  • 1/2 cup (115 g) Cold Unsalted Butter, cubed
  • 3/4 cup (180 ml) Cold Buttermilk
  • 2 Tbsp (10 g) Fresh Chives, finely chopped
  • 1 large egg whisked with 1 Tbsp water or milk (for optional egg wash)

Instructions:

  1. Combine Dry Ingredients: Whisk together the 2 cups of biscuit flour, baking powder, and salt in a large bowl.
  2. Cut in the Butter: Add the cold, cubed butter. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs (the size of small peas). Work quickly to keep the butter cold.
  3. Mix Wet Ingredients: Gently fold in the chives. Pour in the cold buttermilk. Use a fork or spatula to mix until just combined; the dough should look shaggy and slightly sticky. Do not overmix.
  4. Chill: Cover the bowl and refrigerate the dough for at least 20 minutes while you prepare the filling.
  5. Preheat and Sauté: Preheat your oven to 400°F (200°C). Melt 3 Tbsp butter in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables have softened slightly.
  6. Make the Roux: Sprinkle the 1/4 cup of flour over the vegetables and stir continuously for 1 minute to cook out the raw flour taste.
  7. Build the Sauce: Slowly whisk in the chicken stock, ensuring no lumps form. Add the bay leaf and thyme. Bring the mixture to a gentle simmer, stirring occasionally, and cook for 5–10 minutes until the sauce thickens enough to coat the back of a spoon.
  8. Finish the Filling: Remove the pot from the heat. Stir in the heavy cream, shredded chicken, frozen peas, and half of the fresh parsley. Season aggressively with salt and pepper. Pour the filling mixture into a prepared 9x13 inch baking dish.
  9. Shape and Cut the Biscuits: Remove the dough from the fridge. Turn the dough out onto a lightly floured surface. Pat or roll the dough to about 3/4-inch thickness. Use a round cookie cutter or cut the dough into 9–12 rustic squares or triangles.
  10. Assemble and Bake: Arrange the biscuits evenly over the hot filling, ensuring they are touching slightly. Optional: Brush the tops of the biscuits lightly with the egg wash. Bake for 25–30 minutes, or until the biscuit tops are golden brown and the filling is bubbling hot.
  11. Rest: Let the cobbler cool on a wire rack for 10–15 minutes before serving to allow the filling to set.