Step by step

Method

4 steps

1. 1

   Heat the oven to 375°F. Melt 2 tablespoons butter in a large skillet over medium heat. Sauté 1 diced onion, 2 diced carrots, and 2 diced celery stalks 5–6 minutes until the onion softens and the carrots lose their raw crunch.

2. 2

   Stir in ⅓ cup flour and cook 1 full minute so it smells toasty. Whisk in 2 cups chicken broth and 1 cup milk; simmer 3–5 minutes until the sauce thickens and coats a spoon — not thin like broth, not paste-thick.

3. 3

   Stir in 3 cups cooked shredded chicken, 1 cup frozen peas, 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon dried thyme. Pour into a 9×13-inch baking dish and spread even.

4. 4

   Arrange 1 can refrigerated biscuits (8 count) or homemade drop biscuits on top, leaving a little space between for steam. Bake 25–30 minutes until the biscuits are deep golden and the filling is bubbling at the edges. Rest 5 minutes. You want a creamy chicken-veg filling under golden biscuits — not a watery runny base or pale doughy tops.