3chicken thighs, boneless, skinless, trimmed of excess fat and chopped into 1/2" pieces
1cupfrozen peas
1/2cuphalf and half
Biscuits
2cupsflour
2tspbaking powder
1/4tspbaking soda
1/4tspsalt
1 1/2tspgarlic powder
4tbspbutter, cold, cut into pieces
3/4cupbuttermilk
Instructions
Using a large, oven safe skillet or casserole and melt 4 tablespoons of butter on medium heat and add the diced carrots and onion. Cook, stirring until softened, about 5 minutes. Then stir in the seasonings; basil, thyme, rosemary, oregano, and black pepper.
Add the chopped chicken thighs and cook stirring occasionally until the meat is cooked through and not pink, 6 to 8 minutes. Then sprinkle 6 tablespoons of flour over the chicken and stir to coat and cook for 1 minute to get rid of the raw flour flavor.
Next, stir in the chicken broth and half and half and bring to a boil to thicken, then stir in the frozen peas. Reduce the heat and keep warm while you mix the biscuit batter.
Biscuits
Preheat oven on convection bake to 350°, 375° for non-convection.
Place all the dry ingredients into a food processor and pulse to mix. Then add the cold butter pieces and pulse until the butter is broken down into pea sized pieces.
Run the food processor and pour the buttermilk in through the feed tube until a sticky batter is formed.
Use a small ice cream scoop, (#30, 2 tablespoon size), and drop the dough into the casserole leaving space between each drop for expansion.
Place the casserole in the oven for 12 to 14 minutes until the biscuits begin to brown and a toothpick comes out clean when inserted.
Serve hot.
Notes
You may substitute whole milk or 2% for the buttermilk. In this case, use 3 teaspoons of baking powder and no baking soda.
Leftovers should be stored in a sealed container in the refrigerator. Reheat in a microwave.