Step by step

Method

6 steps

1. 1

   Prepare the biscuit dough according to your recipe, shape the biscuits, and chill them while you make the filling. Season the chicken with salt and pepper, place it in the broth, and bring it to a gentle bubble for about 15 minutes, until 165°F. Shred it and save the broth.

2. 2

   Melt the butter in a wide skillet over medium heat. Cook the onion, celery, and carrots for 5–6 minutes, until softened. Add the garlic, onion powder, thyme, rosemary, and sage and cook 1 minute.

3. 3

   Stir in the flour and cook 2 minutes. Add two-thirds of the reserved broth in splashes, then the half-and-half, stirring until the gravy is smooth. Add the bouillon, soy sauce, and shredded chicken.

4. 4

   Simmer gently until the filling thickens enough to coat a spoon. Stir in the frozen peas and warm them through, adding a splash of the remaining broth if the pan looks too thick.

5. 5

   Transfer the filling to a greased oven-safe skillet or an 8-by-8-inch baking dish. Set the chilled biscuits on top with a little space between them and bake at 425°F for 15–18 minutes, until golden and cooked in the middle.

6. 6

   Brush the biscuits with butter if you like and bake 3–5 minutes longer for a deeper brown top. Rest 5 minutes before serving.