adapted from: America's Test Kitchen Cookbook
1 1/2 Lbs. boneless, skinless chicken breasts
salt and pepper
4 Tbl. butter
1 medium onion, minced
2 stalks celery, sliced thin
1/4 c. all purpose flour
1/4 c. dry white wine or broth
2 c. low-sodium chicken broth
1/2 c. heavy cream (or 1/4 c. milk and 1/4 c. cream)
1 1/2 tsp. fresh thyme leaves, minced
2 c. frozen peas, carrots, corn medley, thawed
1 batch buttermilk biscuits or store-bought biscuits
While your biscuits bake, pat the chicken dry with paper towels and season with salt and pepper. Melt 2 Tbl. of the butter in a 12-inch skillet over medium heat until the foam subsides. Brown the chicken lightly on both sides, about 5 minutes total. Transfer the chicken to a clean plate. Add the remaining 2 Tbl. butter to the skillet and return to medium heat until melted. Add the onion, celery and 1/2 tsp. salt and cook until the onion is softened, about 5 minutes. Stir in the flour and cook, stirring constantly, until incorporated, about 1 minute. Stir in the wine and cook until evaporated, about 30 seconds. Slowly whisk in the broth, cream and thyme and bring to a simmer. Nestle the chicken into the sauce, cover and cook over medium-low heat until the thickest part of the breasts registers 160-165 degrees on an instant-read thermometer, 8-10 minutes.
Transfer the chicken to a plate. Stir the thawed vegetables into the sauce and simmer until heated through, about 2 minutes. When the chicken is cool enough to handle, cut or shred it into bite-sized pieces and return it to the skillet. Season the filling with salt and pepper, to taste. For serving: transfer the filling to a large pie plate and arrange the biscuits over the top, or serve directly from the skillet, topping individual portions with the biscuits. Serves: 4-6