3cupsshredded pre-cookedbaked, or rotisserie chicken breast or tights
1tspfresh thyme leaves
1 ½cupchicken or vegetable stock
2cupsmilk or half-and-half cream
4tbspparsleychopped
1can 18 oz buttermilk flaky biscuit or 8 homemade biscuits
1egg yolk and 1tsp water for egg wash
salt and pepper
Instructions
1 – For a one-pot meal, choose a medium cast-iron pan, casserole pot, or baking dish.
2 - Heat butter, garlic, onion, carrot, and celery, sprinkle salt and pepper, and sauté until tender and lightly golden, about 3 minutes. Add wine and let sizzle. Mix peas sprinkle with flour and mix until bubbly and thickened.
3 - Add chicken, thyme, stock, and milk and, stirring all time, let the sauce boil for 5 minutes, until thickened and flavorful. Season again with salt, pepper, mix chopped parsley. You can have it all prepared in the fridge for up to 2 days.
4 – Preheat oven to 350ºF/medium/180ºC for about 10 minutes.
5 - Just before baking, top filling with biscuits and brush with egg wash. Pop in the oven and bake for about 25 minutes, until biscuits are golden brown and crusty.