1skinlessboneless chicken breast, cooked and thinly sliced
Parsley for garnish
For Biscuit Crust
1 ½cupsall-purpose flour
2teaspoonsbaking powder
½teaspoonkosher salt
6tablespoonsbutterchilled and cut into chunks
½cupmilk
Instructions
Preheat the oven to 425 degrees F.
Press biscuit crust into 10-inch cast iron skillet, pressing ½ inch up sides. Bake 15 minutes and remove from oven.
Meanwhile, melt 1 tablespoon butter in medium size skillet over medium heat and cook onion, carrot and celery for about 5 minutes or until vegetables begin to soften. Season with kosher salt and black pepper and 1 teaspoon or so of thyme leaves.
Add additional 2 tablespoons of butter to melt. Sprinkle flour over veggies, and cook for 1 minute stirring constantly so flour doesn’t burn. Add cold milk or half and half and whisk until flour is incorporated and sauce begins to thicken. Cook for 3-5 minutes over medium low. Add peas and ⅓ cup cheese, whisking to blend.
Remove vegetables and sauce from heat and pour into the biscuit crust. Top with remaining cheese and chicken slices and bake for 5 minutes or until cheese is melted. Garnish with parsley and additional thyme leaves. Serve immediately.
For Biscuit Crust
Place flour, baking powder, salt and butter in a food processor and pulse for 10-15 seconds or until butter becomes crumb like. Pulse while pouring in milk until dough begins to clump together.
Turn out onto lightly floured surface and gently pull together into ball, careful not to overhandle dough.