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A creamy filling of skillet chicken + veggies is topped with golden buttermilk biscuits & drizzled with hot honey.
Rach's Note on Hot Honey: It can be store-bought (there are so many brands now) or mix a couple round tablespoons Calabrian chili paste to 1 cup Acacia honey in a squeeze bottle with top cut down to widen opening.
Preheat oven to 375˚F with rack at middle and line a large baking sheet with parchment.
Heat a large cast-iron skillet or braising pan over medium heat. Melt butter, and when it foams, add onions, carrots, celery, garlic, leeks, salt and pepper or white pepper, bay and thyme. Partially cover the pan and sweat 5-6 minutes to soften, add flour and stir to combine. Whisk in stock and thicken a minute, reduce heat to simmer/low, add milk, Dijon mustard, and nutmeg to taste. Stir in chicken and finish with lemon juice, lemon zest and peas, then remove bay. Top pan with quartered buttermilk biscuits and bake 20-25 minutes to golden. Top with hot honey on top of biscuits and serve.