Ingredients
Equipment
Method
Mixing the biscuit Topping
- Combine the flour, baking soda, salt, sugar, and rosemary in a mixing bowl.
- Cut the cold butter into small cubes.
- Using a pastry cutter, cut the butter into the dry ingredients until it resembles wet sand.
- Add the cold buttermilk, using your hand to mix. Creating a very wet dough.
- Cover the bowl with plastic wrap and place it in the refrigerator.
Cooking the Chicken and Vegetable Filling
- Using a kitchen scale weigh the vegetables including the frozen peas. Cut the carrots and celery into large dice sized pieces.
- Cut the onions into medium dice sized pieces, peel and mince the garlic.
- Cut the chicken into medium chunks.
- In the large saucepan heat the vegetable oil, when heated carefully add the chicken.
- Brown the chicken, then add the onion, carrots, and celery and season with salt and black pepper.
- Cook together on medium heat for about 3 minutes, then add the dried thyme, bay leaves, and garlic.
- Add the Better Than Bullion and water and stir to combine.
- Adjust the seasoning with salt and black pepper to taste and bring to a simmer for about 6 minutes. Then add the frozen peas, return to a simmer.
- Add the half and half, the hot sauce, and the Worcestershire sauce stir to combine.
- In a separate bowl combine the cornstarch and ⅓ cup of cold water, mix together until smooth.
- Increase the heat and slowly add the cornstarch mixture stirring to combine. Simmer on medium heat until thickened stirring to prevent sticking. Add a tablespoon of butter to the final sauce stirring to combine.
Building and Baking the Casserole
- Spray the baking dish with pan release spray, preheat your oven to 375℉
- Place the finished chicken and vegetable mixture into the prepared casserole dish in an even layer.
- Remove the biscuit topping from the refrigerator, and carefully scoop it onto the chicken and vegetable mixture.
- Place the pan in the preheated oven for about 15 minutes, then carefully remove, and brush the top of the biscuit with the melted butter. Return the pan to the oven and finish baking until golden brown, another 20 minutes or so.