Ingredients:

  • 700g rotisserie chicken, shredded or cubed
  • 85g unsalted butter
  • 1 large onion, finely diced
  • 2 medium carrots, sliced into coins
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 60g all-purpose flour
  • 720ml low-sodium chicken stock
  • 120ml whole milk
  • 150g frozen peas
  • 1 tbsp fresh thyme leaves
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 300g all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp kosher salt
  • 115g unsalted butter, frozen and grated
  • 240ml cold buttermilk
  • 1 large egg

Instructions:

  1. Melt 85g butter in a large skillet over medium heat. Sauté onion, carrots, and celery for 8 minutes until softened. Stir in garlic and thyme for 60 seconds.
  2. Sprinkle 60g flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  3. Slowly whisk in the chicken stock and whole milk. Simmer until the sauce thickens into a velvety velouté.
  4. Fold in the shredded rotisserie chicken and frozen peas. Remove from heat.
  5. In a separate bowl, whisk 300g flour, baking powder, baking soda, and salt. Grate the frozen butter into the flour and toss to coat.
  6. Gently stir in cold buttermilk. Fold the dough over itself multiple times on a floured surface to create layers (lamination), then cut into rounds.
  7. Place the biscuit rounds on top of the chicken filling. Brush with egg wash (egg beaten with 1 tbsp water).
  8. Bake at 400°F (200°C) for 25-30 minutes until the biscuits are tall, mahogany-colored, and the filling is bubbling.