Personal Shopper

• 1.33 cups flour
• 0.67 tablespoon baking powder
• 0.67 tablespoon sugar
• 0.33 teaspoon kosher salt
• 4 tablespoons very cold salted butter
• 0.5 cup whole milk
• 2.67 tablespoons salted butter
• thyme
• 2.67 shallots
• 2.67 cloves garlic
• 2.67 carrots
• 2.67 stalks celery stalks
• 1.33 teaspoons coarse kosher salt
• 0.22 cup flour
• dry white wine
• 1.33 cups chicken broth
• 1.33 cups whole milk
• 0.33 cup heavy cream
• 2.67 cups shredded chicken
• 6.67 ounces frozen peas
• lemon juice

Steps

1. Preheat the oven to 425 degrees for the biscuits.
2. Mix flour, baking powder, sugar, and salt together for the biscuits.
3. Grate very cold salted butter and work it into the dry mix with your hands.
4. Add milk and stir gently with a fork to bring the biscuit dough together.
5. Turn dough out onto a clean counter, fold it a few times to a 1–2 inch thick layer, roll into a flat block, and cut 6–8 biscuits; set aside.
6. Melt the butter in a large oven-safe Dutch oven or pan for the filling.
7. Add shallots, garlic, and thyme to the melted butter and sauté for 5 minutes.
8. Add carrots, celery, and 1 teaspoon of salt and sauté for 5 minutes.
9. Add the flour to the pan and let it cook for 1–2 minutes.
10. Add the white wine (or chicken broth substitute) and let it sizzle until alcohol cooks off.
11. Gradually add the chicken broth, whole milk, and heavy cream, stirring and letting it rest after each addition until the mixture resembles a thick creamy soup.
12. Add shredded chicken and frozen peas, then season to taste with remaining salt, pepper, and a tiny squeeze of lemon juice; remove thyme sprigs.
13. Arrange the biscuits on top of the filling and brush with milk or butter for extra browning.
14. Bake for 15–20 minutes until hot, bubbly, and biscuits are cooked through.
15. Let rest for 10 minutes before serving and season with additional salt and pepper if desired.