Ingredients:

  • 1.5 lbs chicken thighs, cut into 1 inch pieces
  • 2 tbsp unsalted butter
  • 1 cup yellow onion, finely diced
  • 1 cup carrots, peeled and sliced into rounds
  • 1/2 cup celery
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary, crushed
  • 5 cups chicken bone broth
  • 1 cup heavy cream
  • 1 cup frozen peas
  • 16.3 oz refrigerated flaky layers biscuits
  • 1/2 tsp poultry seasoning
  • Salt and Cracked black pepper
  • Salt to taste
  • Cracked black pepper to taste

Instructions:

  1. Melt the 2 tbsp butter in your heavy pot over medium high heat. Add the 1.5 lbs chicken thigh pieces. Sear them for about 5 minutes until they have a golden brown crust. Don't worry if they aren't cooked through yet. Remove the chicken and set it aside, then toss in your onion, carrots, and celery.
  2. Once the onions are translucent, stir in the 3 cloves of minced garlic, thyme, rosemary, and poultry seasoning. Cook for 1 minute until the aroma fills the room. Pour in the 5 cups of chicken bone broth and return the chicken to the pot. Bring the whole thing to a gentle simmer.
  3. While the pot simmers, open your 16.3 oz tin of biscuits. Cut each biscuit into quarters. Drop the dough pieces into the simmering liquid one by one, ensuring they aren't all clumped together.
  4. Reduce the heat to low. Cover the pot tightly with a lid. Let it steam for 15 minutes without lifting the lid. Once the 15 minutes are up, gently stir in the 1 cup of heavy cream and 1 cup of frozen peas. Cook for 2 more minutes until the peas are bright green and the sauce is velvety.