1 1/2 pounds boneless, skinless chicken breasts or thighs (or a combination)
1 can (14.5 ounces) low-salt chicken broth
1 1/2 tablespoons vegetable oil
1 large onion, finely chopped
3 medium carrots, peeled, cut into
1/4-inch-thick rounds
2 celery ribs, cut 1/4-inch thick
1 cup frozen peas
salt and pepper
4 tablespoons butter
1/2 cup all-purpose flour
1 1/2 cups milk
1/2 teaspoon dried thyme

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
8 tablespoons chilled, unsalted butter, cut into cubes
3/4 cup cold buttermilk

To make filling: Adjust oven rack to the lower third. Preheat oven to 400 degrees.
Place chicken in a large Dutch oven on the stove. Pour broth into a measuring cup. Add enough water to measure 2 cups. Add to Dutch oven. Bring to a
simmer. Cover and simmer until chicken is just cooked through, about 8 to 10
minutes. Using a slotted spoon, transfer chicken to a plate. Pour broth into a large measuring cup.
Heat oil in same pot over medium-high heat. Add onion, carrots and celery. Cook until just tender, about 5 minutes. Season to taste with salt and pepper. Stir in peas. Shred chicken into a large bowl. Spoon vegetables over.
Melt butter in same pot over medium heat. Add flour and stir to form a thick paste. Whisk in broth, milk and any
accumulated juices from chicken. Stir in thyme. Cook until sauce thickens, about 1 minute. Season to taste with salt and pepper. Pour sauce over chicken and
vegetables. Pour mixture into 13-by-9-inch pan.

To make the biscuits: Pulse flour, baking powder, soda, sugar and salt in a food processor. Add butter. Pulse until the mixture resembles coarse meal. Transfer the mixture to a medium bowl.
Add buttermilk. Stir with a fork until the dough gathers into moist clumps, adding 1 or 2 tablespoons of buttermilk
if necessary. Transfer dough to floured surface. Pat out to 1/2 inch thickness. Using 2 1/2-inch cookie cutter, cut dough into biscuits. Arrange dough rounds over filling.
Bake until biscuits are golden brown and filling is bubbly, about 25 minutes.

Robin Davis