2cupsbuttermilk biscuit doughhomemade or store-bought
Instructions
Preheat oven to 375°F (190°C).
In a large skillet, melt butter over medium heat. Add onion, garlic, carrots, and cook until softened.
Add chicken cubes, salt, and pepper, cooking until chicken is browned.
Sprinkle flour over the chicken and vegetables, stirring until coated, then gradually pour in chicken broth, stirring continuously until the mixture thickens.
Stir in peas. Transfer the mixture to a baking dish.
On a floured surface, roll out the biscuit dough and cut into shapes (circles or squares). Place the dough pieces on top of the chicken mixture.
Bake for 25 minutes or until the biscuit topping is golden and the filling is bubbly.
Let cool for a few minutes before serving.
Notes
Season the chicken well for maximum flavor.
• Sauté vegetables until just tender to keep their texture.
• Gradually add flour to the broth to avoid lumps.
• Roll biscuit dough to an even thickness for uniform baking.
• Let the cobbler sit for a few minutes after baking for the sauce to thicken.