Ingredients:

  • 4 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 3 cups cooked and cubed chicken breast
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 cup frozen peas
  • 1 tsp dried thyme
  • salt to taste
  • black pepper to taste
  • 1 can refrigerated biscuits

Instructions:

  1. Heat the butter in a 6-quart Dutch oven over medium heat.
  2. Add the diced onion, carrots, and celery. Cook for 5–7 minutes until the vegetables are softened and the onions appear translucent.
  3. Stir in the minced garlic and cook for 60 seconds until fragrant.
  4. Sprinkle the flour over the sautéed vegetables and stir constantly for 2 minutes to toast the flour.
  5. Slowly pour in the chicken broth while whisking or stirring vigorously to prevent lumps.
  6. Stir in the heavy cream and dried thyme. Simmer for 3–5 minutes until the sauce thickens into a glossy, bubbling consistency.
  7. Stir in the cooked cubed chicken and frozen peas until well combined.
  8. Top the filling with refrigerated biscuits (or chosen pastry option), leaving slight gaps for steam venting.
  9. Bake in the oven until the crust is golden brown and the filling is bubbling.