INGREDIENTS
3 chicken breasts
2 tbsp butter
1/2 cup carrots, chopped
1/2 cup celery, chopped
1 small onion, chopped
4 cloves garlic, minced
1 tsp thyme
1 tsp rosemary
2 tsp garlic powder
2 tsp onion powder
1/4 cup flour
2 cups chicken broth
1/2 tsp Knorr chicken bouillon
1/2 cup half & half
1/2 cup frozen peas
Salt pepper
5–6 buttermilk biscuits
For Topping
2 tbsp melted butter
Pinch of salt
Optional: pinch garlic powder or dried parsley
INSTRUCTIONS
- 1
Season chicken with salt, pepper, and a little garlic powder. Heat a large braiser or oven-safe pan over medium heat with a little oil. Sear chicken in batches for 4–5 minutes per side until cooked through. Remove and shred.
- 2
In the same pan, add butter, carrots, celery, and onion. Cook for 5–7 minutes until softened.
- 3
Stir in garlic, thyme, rosemary, garlic powder, and onion powder. Cook for 1–2 minutes.
- 4
Sprinkle in flour and stir for 1 minute. Slowly pour in chicken broth and stir in the bouillon. Let simmer until slightly thickened.
- 5
Add shredded chicken, half & half, and frozen peas. Simmer for 3–5 minutes until thick and creamy. Taste and adjust salt and pepper.
- 6
Arrange biscuits on top, leaving a little space between them. Brush with melted butter and a pinch of salt (plus optional garlic powder or parsley). Bake uncovered at 375°F for 20–25 minutes until biscuits are golden and cooked through.