Ingredients:

  • 450 g boneless, skinless chicken breast, cubed small
  • 28 g unsalted butter
  • 1 medium onion, diced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 30 g all-purpose flour
  • 710 ml low-sodium chicken broth
  • 120 ml skim milk or low-fat milk
  • 5 g dried thyme
  • 3 g salt
  • 3 g black pepper
  • 150 g frozen peas
  • 250 g all-purpose flour
  • 8 g baking powder
  • 3 g salt
  • 55 g cold unsalted butter, cubed
  • 180 ml cold buttermilk (or milk with a squeeze of lemon)

Instructions:

  1. Sauté the Aromatics. Melt the 28 g of butter over medium heat in your Dutch oven. Add the diced onion, carrots, and celery. Sauté for about 5-7 mins until the onions are translucent and the vegetables have softened. Stir in the minced garlic and cook for exactly 60 seconds so it doesn't burn.
  2. Build the Roux. Stir in the 30 g of flour. Whisk constantly for 2 minutes. You're looking for a light colored paste that smells slightly nutty. Note: Don't let it turn dark brown, or you'll lose the creamy color of the stew.
  3. Deglaze and Simmer. Slowly pour in the 710 ml of chicken broth while whisking. This is the critical part to prevent lumps. Add the cubed chicken, thyme, salt, and pepper. Bring it to a gentle simmer, then reduce heat to low and cover. Cook for 15-20 minutes until the chicken is opaque and tender.
  4. Finish the Base. Stir in the 120 ml of milk and 150 g of frozen peas during the last 2 minutes of simmering. The peas only need a moment to warm through and keep their bright green color.
  5. Mix Dry Ingredients. While the stew is finishing, whisk the 250 g of flour, 8 g of baking powder, and 3 g of salt in a bowl.
  6. Cut in Butter. Work the 55 g of cold, cubed butter into the flour using a fork or pastry cutter. Stop when the mixture resembles coarse crumbs. Note: Keep the butter cold; if it melts now, your biscuits won't rise.
  7. Form the Dough. Stir in the 180 ml of cold buttermilk. Mix just until a shaggy dough forms. Do not overwork it, or the biscuits will be tough instead of fluffy.
  8. Top and Bake. Spoon 4-6 mounds of dough onto the bubbling stew. Bake uncovered at 400°F (200°C) for 15-20 minutes until the biscuits have risen and are deep golden brown.