Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes (450g)
  • 1 teaspoon salt (5g)
  • 1/2 teaspoon black pepper (2.5g)
  • 1/2 cup chopped onion (75g)
  • 1/2 cup chopped celery (75g)
  • 1/4 cup all-purpose flour (30g)
  • 2 cups chicken broth (475 ml)
  • 1/2 cup heavy cream (120 ml)
  • 1/2 cup frozen peas (75g)
  • 1/4 cup chopped fresh parsley (15g)
  • 1 teaspoon dried thyme (5g)
  • 1 can (16 ounces) refrigerated buttermilk biscuits (450g), cut into quarters

Instructions:

  1. Season chicken cubes with salt and pepper.
  2. Heat olive oil in a large skillet over medium heat. Add onion and celery; sauté until softened.
  3. Add chicken to the skillet and cook until browned on all sides and cooked through.
  4. Sprinkle flour over the chicken mixture and cook for 1 minute. Gradually whisk in chicken broth and heavy cream. Bring to a simmer, stirring constantly.
  5. Stir in frozen peas, parsley, and thyme. Simmer for a few minutes until the sauce thickens slightly.
  6. Pour the chicken mixture into the air fryer basket or a Cosori-safe baking dish that fits inside the air fryer.
  7. Arrange biscuit pieces evenly over the chicken mixture.
  8. Air fry at 350°F (175°C) for 15-20 minutes, or until the biscuits are golden brown and the chicken filling is bubbly. Check biscuits for doneness - if browning too quickly, reduce the temperature slightly.
  9. Let stand for a few minutes before serving.