Description

This dish is serious comfort food at its best. It makes a great dinner for a cold winter night when all you want is something warm and delicious. It's full of chicken and veggies topped with homemade buttermilk biscuits.

Ingredients

• Filling:
• 6 T. unsalted butter
• 3 carrots, sliced or cubed
• 3 ribs celery, sliced
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1/2 c. all-purpose flour
• 4 c. low-sodium chicken broth/stock
• 1 1/2 c. half and half
• 1 t. coarse kosher sea salt
• 1 t. black pepper
• 1/2 t. dried thyme
• 1/4 t. ground sage
• 1/8 t. cayenne pepper
• 3 c. fully cooked cubed or pulled chicken
• 1 1/2 c. peas
• 1 c. yellow corn (fresh or frozen, NOT canned)
• Biscuit Topping:
• 3 c. all-purpose flour
• 2 T. baking powder
• 1 T. cornstarch
• 1 T. sugar
• 1 t. coarse kosher sea salt
• 1 c. (2 sticks), unsalted butter, COLD and cut into tablespoons
• 1 1/2 c. buttermilk plus 2 T. to brush the top

Steps

1. Preheat oven to 425 degrees.
2. In a large pot over medium heat, melt butter; add carrots and celery; sauté for 5 minutes. Add onion and garlic; sauté until tender and transparent, about 3 minutes.
3. Sprinkle flour over top; whisk to combine; cook for 1 minute; slowly pour in the chicken broth/stock, whisking vigorously to thicken without clumps forming. Add half and half and seasonings; whisk to combine. Bring mixture to a simmer; cook for 15 minutes or until the filling is nice and thick. It has to be thick enough to hold up the weight of the biscuits.