Ingredients:

  • 1.5 lbs chicken breast, cubed
  • 2 cups Yukon Gold potatoes, diced small
  • 1.5 cups carrots, sliced into coins
  • 1 cup frozen peas
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp fresh thyme, chopped
  • 1 tsp fresh rosemary, minced
  • 1/4 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 2.5 cups low-sodium chicken bone broth
  • 1/2 cup milk
  • 2 cups self-rising flour
  • 1 cup non-fat Greek yogurt
  • 1/4 cup buttermilk
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Sear the cubed chicken in a 12-inch oven-safe skillet over medium-high heat until opaque and lightly browned. Remove the chicken from the pan and set aside.
  2. In the same skillet, add the diced onions, carrots, and potatoes. Sauté for 6-8 minutes until the vegetables soften and a golden fond develops on the bottom of the pan.
  3. Reduce the heat to medium and add the unsalted butter. Once melted, sprinkle the all-purpose flour over the vegetables and whisk constantly for 1-2 minutes to cook out the raw flour taste.
  4. Gradually whisk in the chicken bone broth and milk. Continue to stir until the mixture thickens into a velvety sauce. Stir in the garlic, thyme, rosemary, salt, and pepper.
  5. Return the cooked chicken to the skillet and fold in the frozen peas. Remove from heat.
  6. In a separate mixing bowl, combine the self-rising flour and non-fat Greek yogurt. Stir until a soft dough forms. Do not overmix.
  7. Drop rounded tablespoons of the biscuit dough onto the top of the chicken mixture, leaving small gaps between them to allow steam to escape.
  8. Brush the tops of the biscuits with buttermilk. Bake in a preheated oven at 400°F (200°C) for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbling.