Tender pulled halal chicken and vegetables simmered in a savory gravy, topped with golden homemade buttermilk drop biscuits.
Technique to learn
Baking soft biscuit dough directly on top of a hot stew to cook steam-raised tops.
Step 1: Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).
Step 2: Melt butter in a large oven-safe skillet over medium heat, then add onion and carrots, cooking for 6 minutes until softened.
Step 3: Whisk in all-purpose flour and cook for 1 minute until smooth and lightly toasted.
Step 4: Gradually pour in halal chicken broth and heavy cream, stirring continuously until the sauce thickens and begins to simmer gently.
Step 5: Fold in shredded halal chicken and frozen green peas, then remove the skillet from heat.
Step 6: Mix buttermilk biscuit mix and buttermilk in a small bowl until a soft dough forms.
Step 7: Drop spoon-sized mounds of biscuit dough evenly across the top of the chicken filling in the skillet.
Step 8: Bake for 18 to 20 minutes until the biscuit tops are golden brown and fully baked.
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