Ingredients:

  • 4 Tbsp Unsalted Butter
  • 1 medium Yellow Onion, finely diced
  • 2 medium Carrots, peeled and diced
  • 2 Celery Stalks, diced
  • 1/3 cup All-Purpose Flour
  • 3 cups Chicken Stock (low sodium)
  • 1/2 cup Heavy Cream
  • 3 cups Cooked Chicken Breast or Thighs, shredded or diced
  • 1 cup frozen Peas
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Rosemary
  • 1 Bay Leaf
  • 1 tsp Kosher Salt (or to taste)
  • 1/2 tsp Freshly Ground Black Pepper
  • Option A (Biscuit Topping): 1 1/2 cups All-Purpose Flour, 2 tsp Baking Powder, 1/2 tsp Salt, 6 Tbsp Cold Unsalted Butter (cubed), 3/4 cup Buttermilk
  • Option B (Puff Pastry Topping): 1 sheet thawed Puff Pastry
  • Egg wash (1 egg mixed with 1 Tbsp milk) for topping

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease a 9x13 inch casserole/baking dish.
  2. Melt butter in a large, deep oven-safe skillet or Dutch Oven over medium heat. Sauté onion, carrots, and celery until softened, about 6-8 minutes.
  3. Stir in flour, thyme, and rosemary. Cook the mixture (the roux) for 1 minute, stirring constantly.
  4. Slowly whisk in the chicken stock until smooth. Bring to a simmer and cook until the sauce thickens enough to coat the back of a spoon (about 5 minutes). Discard the bay leaf.
  5. Stir in the heavy cream, cooked chicken, and frozen peas. Season generously with salt and pepper. Taste and adjust seasoning.
  6. Pour the entire chicken filling mixture into the prepared casserole dish.
  7. Prepare the topping: If using Biscuit Topping, drop spoonfuls or roll out dough to cover 75% of the filling surface. If using Puff Pastry, roll slightly larger than the dish, place over the filling, crimp edges, and cut 3-4 steam slits.
  8. Brush the topping evenly with the egg wash.
  9. Bake for 35–40 minutes, or until the topping is beautifully golden brown and the filling is bubbling.
  10. Let the casserole rest for 10 minutes before serving.