Ingredients
2 tbsp. extra-virgin olive oil
1 tsp. dried thyme
2 cloves garlic, minced
1 onion, chopped
2 large carrots, chopped
2 celery stalks, chopped
kosher salt
Freshly ground black pepper
1/4 c. all-purpose flour
2 c. low-sodium chicken broth
1/4 c. heavy cream
2 chicken breasts, cut into 1/2" cubes
1 c. frozen peas
2 tbsp. chopped fresh parsley
1 package biscuits
1 large egg, beaten with 1 tbsp. water
Preparation
Step 1Preheat oven to 400°.
Step 2In a large cast-iron skillet over medium heat, heat oil and add thyme, garlic, onions, carrots and celery. Stir with a wooden spoon until vegetables soften, about 5 minutes, then season with salt and pepper. Add flour and continuously whisk until well incorporated. Slowly whisk in broth and heavy cream until mixture is smooth.
Step 3Add chicken and bring to a boil; simmer until thickened, about 5 minutes. Stir in peas and parsley. Top with an even layer of biscuits, then brush tops with egg wash.
Step 4Bake until biscuits are golden brown and filling is bubbling, 22 to 25 minutes. Serve immediately.
