A warm, comforting dish combining savory chicken and vegetable filling with a fluffy, golden biscuit topping, perfect for cozy dinners.

2 tbsp butter

1 medium onion, chopped

2 cloves garlic, minced

2 medium carrots, diced

1 cup celery, chopped

2 cups cooked chicken (shredded or diced)

1 1/2 cups frozen peas

1 1/2 cups chicken broth

1 cup heavy cream or milk

1/4 cup all-purpose flour

1 tsp dried thyme

Salt & pepper to taste

2 cups all-purpose flour (for biscuit topping)

2 tsp baking powder

1/2 tsp salt (for biscuit topping)

1/2 cup cold butter, cubed

3/4 cup milk or buttermilk

1 tsp garlic powder (optional)

1 tbsp fresh parsley, chopped (optional)

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In a large skillet, melt butter over medium heat. Sauté onion, garlic, carrots, and celery until softened, about 5 minutes.
Stir in flour and cook for 1–2 minutes to form a roux.
Gradually add chicken broth and milk, stirring constantly, until the mixture thickens (about 3–5 minutes).
Add cooked chicken, peas, thyme, salt, and pepper. Stir to combine and set aside.
Preheat oven to 375°F (190°C).
In a large bowl, mix flour, baking powder, and salt.
Cut in cold butter until the mixture resembles coarse crumbs.
Add milk (and garlic powder if using) and stir until just combined into a dough.
Transfer the chicken mixture into a 9×13-inch baking dish.
Drop spoonfuls of the biscuit dough over the chicken mixture, covering the surface evenly.
Optional: sprinkle with parsley on top of the biscuits.
Bake for 30–35 minutes, until biscuit topping is golden and filling is bubbly.
Serve hot with a side of salad or steamed veggies.

You can substitute mushrooms, corn, or green beans for different vegetables.

Use buttermilk instead of milk for fluffier biscuits.

For a lighter dish, use milk instead of heavy cream and less butter in the topping.

Add shredded cheddar over the filling before topping for a cheesy twist.

Store leftovers covered in the refrigerator for up to 3 days.

Reheat in oven at 350°F for 15-20 minutes to keep biscuits crisp or microwave on medium power for quicker reheating.

Frozen cooked chicken works well if thawed completely before use.

Prepare filling ahead and bake just before serving for fresh biscuits.

Freeze cooked filling separately; biscuit topping freezes best before baking.