2 tbsp. butter
1 onion, finely chopped
1/4 cup flour
2 cups reduced sodium chicken broth
1 cup milk
2 cups leftover roasted chicken, light and dark meat, shredded (I used a rotisserie chicken)
2 cups frozen peas & carrots
1 tablespoon fresh flat-leaf parsley, finely chopped
salt and pepper, to taste
1 cup flour
1/2 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons cold butter, cut into 12 pieces
1/2 cup cheddar cheese, grated
1/2 cup buttermilk
1. Preheat the oven to 425 degrees Fahrenheit. In a skillet, melt the 2 tbsp. butter and onions, stir well for about 5 minutes or until the onions are translucent. Add the 1/4 cup flour and stir constantly for the next 1-2 minutes, eliminating that floury taste from the flour.
2. Pour in the chicken broth and milk, then turn heat to medium and bring the mixture to a gentle boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Add the chicken, peas, carrots, parsley, salt and pepper. Pour this mixture into a baking dish.
3. To make the cheddar biscuits, add the flour, baking powder, baking soda and salt to a bowl. Add crumbles of butter with your fingers to the mixture and stir a bit, not too much as you still want chunks of butter. Add the cheese and buttermilk and stir until it all just comes together. Drop the biscuits on top of the pie filling and cook in the oven for 20 minutes.