Loading...

Preheat your oven to 400°F (200°C).

Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Add the cubed chicken breast and season liberally with Cajun seasoning. Sauté until cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the pot and set aside in a bowl.

Add butter to the same pot. Add diced yellow onion, carrots, and celery. Sauté until softened, about 5-8 minutes. Add minced garlic and dried thyme, and cook for another minute until fragrant.

Sprinkle all-purpose flour over the sautéed vegetables and stir well to coat, cooking for 1-2 minutes to create a roux.

Return the cooked chicken to the pot. Pour in the chicken broth and heavy cream. Stir well to combine, scraping any browned bits from the bottom of the pot. Bring the mixture to a simmer, stirring occasionally, until the sauce thickens, about 5-7 minutes.

Stir in the fresh chopped parsley and frozen green peas. Season with salt and black pepper to taste. Remove the pot from the heat.

In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt for the biscuit topping. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

Stir in the shredded cheddar cheese. Gradually add the milk, mixing until just combined and a thick, dough-like consistency forms. Be careful not to overmix.

Ladle the hot chicken and vegetable filling into four individual oven-safe bowls or ramekins. Alternatively, you can use a single 9x13 inch baking dish.

Drop spoonfuls of the cheesy biscuit dough evenly over the top of the hot filling in each bowl. For a single baking dish, drop spoonfuls over the entire surface.

Bake for 20-25 minutes, or until the biscuit topping is golden brown and cooked through, and the filling is bubbly. If using a single baking dish, baking time may be closer to 30-35 minutes.

Carefully remove from the oven and let cool for a few minutes before serving.


Preheat your oven to 400°F (200°C).

Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Add the cubed chicken breast and season liberally with Cajun seasoning. Sauté until cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the pot and set aside in a bowl.

Add butter to the same pot. Add diced yellow onion, carrots, and celery. Sauté until softened, about 5-8 minutes. Add minced garlic and dried thyme, and cook for another minute until fragrant.

Sprinkle all-purpose flour over the sautéed vegetables and stir well to coat, cooking for 1-2 minutes to create a roux.

Return the cooked chicken to the pot. Pour in the chicken broth and heavy cream. Stir well to combine, scraping any browned bits from the bottom of the pot. Bring the mixture to a simmer, stirring occasionally, until the sauce thickens, about 5-7 minutes.

Stir in the fresh chopped parsley and frozen green peas. Season with salt and black pepper to taste. Remove the pot from the heat.

In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt for the biscuit topping. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

Stir in the shredded cheddar cheese. Gradually add the milk, mixing until just combined and a thick, dough-like consistency forms. Be careful not to overmix.

Ladle the hot chicken and vegetable filling into four individual oven-safe bowls or ramekins. Alternatively, you can use a single 9x13 inch baking dish.

Drop spoonfuls of the cheesy biscuit dough evenly over the top of the hot filling in each bowl. For a single baking dish, drop spoonfuls over the entire surface.

Bake for 20-25 minutes, or until the biscuit topping is golden brown and cooked through, and the filling is bubbly. If using a single baking dish, baking time may be closer to 30-35 minutes.

Carefully remove from the oven and let cool for a few minutes before serving.
