Ingredients
Filling
| 4 tbsp | (60 mL) | Canadian unsalted butter, divided |
| 4 | (750 g) | chicken breasts, cut into bite-sized cubes |
| 1 cup | (115 g) | carrot, diced |
| 1 cup | (100 g) | celery, diced |
| 1 cup | (150 g) | yellow onion, diced |
| 2 | (6 g) | garlic cloves, minced |
| ¼ cup | (30 g) | all-purpose flour |
| ½ tsp | (3 g) | salt |
| ½ tsp | (1 g) | pepper |
| 1 cup | (250 mL) | vegetable stock |
| 2 cups | (500 mL) | Canadian 2% milk |
| ½ cup | (125 mL) | Canadian 35% whipping cream |
| 2 tbsp | (3 g) | fresh thyme leaves, picked |
| ½ cup | (80 g) | peas, fresh or frozen |
| ¼ cup | (4 g) | parsley, chopped |
Buttermilk Biscuits
| 1¼ cups | (150 g) | all-purpose flour |
| 1 tbsp | (12 g) | baking powder |
| ½ tsp | (3 g) | salt |
| 2 tbsp | (3 g) | parsley, finely chopped |
| 1 tbsp | (1.5 g) | thyme leaves, picked |
| ¼ cup | (60 mL) | cold Canadian unsalted butter, cubed |
| ½ cup | (125 mL) | Canadian buttermilk |
Garnish
| ¼ cup | (60 mL) | Canadian unsalted butter, melted |
| Extra thyme leaves, picked |
Directions
Filling
- In a large sauté pan over medium heat, melt 2 tbsp butter.
- Add chicken and brown on all sides, about 10 minutes. Remove from pan.
- In the same pan, cook carrot, celery, onion and garlic for 5 minutes until softened; remove and set aside.
- Add remaining 2 tbsp butter, then stir in flour, salt and pepper. Cook for 2 minutes, stirring, until golden.
- Gradually whisk in stock, then milk, until smooth.
- Stir in whipping cream.
- Return chicken, vegetables and thyme; simmer for 5 minutes until thickened.
- Stir in peas and parsley; remove from heat.
Buttermilk Biscuits
- Preheat oven to 450°F.
- In a bowl, mix flour, baking powder, salt, parsley and thyme.
- Using a pastry cutter or two forks, work cold butter into the flour until the mixture looks crumbly with small, uneven pieces throughout.
- Add buttermilk and stir gently until just combined: do not overmix.
- Turn onto a floured surface, knead lightly to bring together, then pat into a 1-inch-thick rectangle.
- Cut into 8 circles, re-rolling scraps if needed.
Assembly
- Transfer filling to a 9x13-inch baking dish and top with biscuits.
- Bake for 15 minutes; brush biscuits with melted butter.
- Bake for 5 minutes more, until golden and cooked through.
Garnish
- Finish with thyme before serving.