2 tablespoons olive oil
4 chicken breasts
1 yellow onion, diced
1 cup frozen peas
2 large carrots, diced
2 cloves garlic, minced
1 bay leaf
1 teaspoon thyme, fresh or dried
Salt and pepper
¼ cup all-purpose flour
¼ cup dry white wine
3 cups chicken stock
¼ cup full-fat milk or cream
2 cups self-rising flour
½ teaspoon salt
1 teaspoon garlic powder
½ cup butter, melted
1 cup milk
¼ cup shredded cheddar cheese, plus a bit extra
¼ cup shredded Monterey jack cheese (plus a bit extra)
Add the olive oil to a large, heavy-bottomed saucepan and place over a medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.
To the same pot, add the onion, carrots, garlic, bay leaf, thyme, salt and pepper. Cook 5-10 minutes, until vegetables start to soften. Meanwhile, dice or shred the chicken.
Return the chicken to the pot and add the peas and flour. Stir and cook for 1 additional minute before deglazing with the white wine. Be sure to scrape all the tasty fond off the bottom of the pot. Whisk the mixture well to ensure all of the flour is incorporated, and continue whisking as you add the stock and then the milk. Lower the heat to medium, simmering until the sauce becomes thick, about 15 minutes.
Preheat the oven to 400 F.
In a large bowl combine the flour, salt, garlic powder, butter, milk, and shredded cheeses until a homogeneous, sticky dough forms.
Pour the potpie filling into a large casserole dish.
Using two spoons, drop medium-sized dollops of biscuit dough evenly across the filling. Sprinkle the entire casserole with even more cheese.
Place the casserole in the oven and bake until the biscuits are golden brown, 15-20 minutes. Serve immediately.
