Ingredients:
- 2 tablespoons unsalted butter (30g)
- 1 medium yellow onion, chopped (US: about 1 cup, Metric: approx. 150g)
- 2 carrots, peeled and diced (US: about 1 cup, Metric: approx. 120g)
- 2 celery stalks, diced (US: about 1 cup, Metric: approx. 100g)
- 1/2 cup all-purpose flour (US: about 60g, Metric: about 75ml)
- 4 cups chicken broth (US: 946ml, Metric: 950ml)
- 1 cup heavy cream (US: 237ml, Metric: 240ml)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt (or to taste)
- 3 cups cooked chicken, shredded or diced (US: about 450g, Metric: about 450g)
- 1 cup frozen peas
- 1 cup frozen corn
- 2 cups all-purpose flour (US: 240g, Metric: 300ml)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes (US: 113g, Metric: 115g)
- 3/4 cup shredded cheddar cheese (US: about 75g, Metric: about 75g)
- 3/4 cup milk (US: 177ml, Metric: 180ml)
Instructions:
- Preheat oven to 400°F (200°C). Grease a 9x13 inch baking dish.
- Melt butter in a large Dutch oven or oven-safe skillet over medium heat. Add onion, carrots, and celery and sauté until softened.
- Whisk in flour and cook for 1 minute. Gradually whisk in chicken broth until smooth. Stir in heavy cream, thyme, rosemary, salt, and pepper. Bring to a simmer and cook until thickened.
- Stir in cooked chicken, peas, and corn. Simmer for 5 minutes.
- In a large mixing bowl, whisk together flour, baking powder, and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in cheddar cheese.
- Gradually add milk, stirring until just combined. Do not overmix.
- Pour chicken mixture into the prepared baking dish. Drop spoonfuls of biscuit dough evenly over the chicken mixture.
- Bake for 25-30 minutes, or until biscuits are golden brown and cooked through. This is one of the best chicken casserole recipes.
- Let cool for a few minutes before serving.