In a large pot, melt 4 tablespoons of unsalted butter over medium heat until it’s bubbling gently. Add in 1 chopped yellow onion, 2 chopped celery stalks, and 2 chopped carrots; sauté for about 5-7 minutes, or until the vegetables are softened and fragrant. Stir in 1 teaspoon of kosher salt, ½ teaspoon of black pepper, and ¼ cup of all-purpose flour, cooking for an additional 2 minutes to remove the raw flour taste.

Pour 4 cups of chicken stock and 1 cup of heavy cream into the pot, stirring well to incorporate the flour mixture for a creamy base. Bring the mixture to a gentle simmer, adding 2 cups of cooked chicken and 1 cup of frozen peas. Allow the stew to simmer for about 15-20 minutes, or until it’s heated through and slightly thickened, with small bubbles forming around the edges.

While the stew simmers, preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 tablespoon of sugar. Cut in ½ cup of cold unsalted butter using a pastry cutter until the mixture resembles coarse crumbs. Slowly add in ¾ cup of cold buttermilk, stirring just until combined — be careful not to overmix for fluffy biscuits.

Once your biscuit dough is ready, spoon generous dollops over the simmering chicken stew. Spread the dough evenly across the top, covering as much of the stew as possible. Transfer the pot to the preheated oven and bake for 25-30 minutes, or until the biscuits rise beautifully and turn golden brown, with the stew bubbling beneath.

Once baked, remove the chicken stew and biscuits from the oven; let it cool slightly for a few minutes. For an added touch, garnish with freshly chopped herbs like parsley or thyme if you have them on hand. Serve the delightful Chicken Stew and Biscuits hot, enjoying the comforting aroma and hearty flavors that warm both your belly and your heart.