Ingredients:

  • 1 lb (450 g) boneless, skinless chicken breasts, cooked and shredded
  • 1 cup (240 ml) chicken broth
  • 1 cup (240 ml) heavy cream
  • 1 cup (150 g) frozen mixed vegetables (peas, carrots, corn)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons (30 g) unsalted butter
  • 2 tablespoons (30 g) all-purpose flour
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 cups (240 g) all-purpose flour
  • 1 tablespoon (15 g) baking powder
  • 1 teaspoon (5 g) salt
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 3/4 cup (180 ml) milk

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. In a large skillet, melt the butter over medium heat.
  3. Add the onion and garlic. Sauté until translucent.
  4. Stir in the flour and cook for 1 minute.
  5. Gradually add chicken broth and cream, whisking until smooth.
  6. Add shredded chicken, frozen vegetables, thyme, salt, and pepper. Mix well.
  7. In a mixing bowl, whisk together flour, baking powder, and salt.
  8. Cut in the cold butter until mixture resembles coarse crumbs.
  9. Stir in milk until just combined.
  10. Pour the chicken filling into the baking dish.
  11. Drop spoonfuls of biscuit dough over the top of the filling.
  12. Bake in the preheated oven for 25-30 minutes or until the biscuits are golden brown and cooked through.