In a large skillet, melt the butter over medium heat. Sauté the chopped onion until translucent, about 5 minutes. Add the garlic and cook another minute. Stir in the chicken, peas and carrots, milk, and cream of chicken soup. Season with salt, pepper, thyme, and paprika. Simmer for 5–7 minutes until thickened slightly. Pour into the prepared baking dish.
Prepare the biscuit topping:
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the buttermilk until just combined — the dough should be sticky but not runny.
Assemble:
Drop spoonfuls of the biscuit dough evenly over the filling. Don’t worry if it doesn’t cover everything — it will spread as it bakes.
Bake:
Place the dish in the oven and bake for 25–30 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbling.
Cool & Serve:
Let it sit for 5 minutes before serving. The smell alone will bring everyone to the kitchen!
A Bite of Nostalgia:
This recipe is more than just dinner — it’s a memory. Every bite takes me back to sitting at Nana’s kitchen table, watching the steam rise and listening to her hum while the house filled with warmth. Whether you’re making this for your family or just need a solo pick-me-up, it’s guaranteed to nourish your body and your heart.
Let me know if you’d like variations (like gluten-free, vegetarian, or slow cooker versions)!
ADVERTISEMENT
