Adapted from: This recipe!

Ingredients:

For the biscuits:

3 3/4 cups all-purpose flour

1 1/2 tablespoon baking powder

1/3 teaspoon baking soda

1 1/2 teaspoon salt

1 1/2 teaspoon granulated sugar

6 tablespoons unsalted butter, cold and cut into cubes

6 ounces cream cheese, cold and cut into thick slices

1 1/8 cup buttermilk, cold

For the filling:

6 tablespoons unsalted butter, divided

1 medium yellow onion, diced

2 garlic cloves, minced

1½ cups thinly diced carrots

1 cup diced celery

1½ cups frozen peas, thawed

½ cup all-purpose flour

2 cups chicken broth

1 cup whole milk

½ cup cream

Salt and pepper to taste

1 tablespoon fresh lemon juice

⅛ teaspoon fresh ground nutmeg

3 cups cooked, shredded chicken

Instructions:

Make the biscuits: whisk together the flour, baking powder, baking soda, salt, pepper, and sugar in a medium bowl.

Pour the dry mixture into the Cuisinart food processor. Add the butter and cream cheese and pulse them into the flour mixture until it is unevenly crumbly.

Add the buttermilk and mix it into the dry ingredients until it forms a shaggy dough.

Turn out the dough onto a lightly-floured cutting board. Knead lightly until it comes together and then press it into a flat circle about 1½ inches thick.

Line a cookie sheet with wax paper. Use a biscuit cutter to cut biscuit shapes, placing each on a cookie sheet. Press together the dough scraps and repeat until no dough remains. Set biscuits aside in the refrigerator.

Preheat the oven to 400ºF.

Make the filling: in a medium saucepan, melt 2 tbs of butter over medium heat. Add the onions and cook until they start to soften, about 3-4 minutes.

Add the garlic and continue cooking an additional minute. Add the carrots, celery and peas and cook for another 3 minutes. Transfer vegetables to a medium bowl and set aside.

Melt the remaining 4 tablespoons butter in the same saucepan over medium heat. Whisk in the flour and chicken broth. Once no bits of flour remain, turn the heat to medium-low and whisk in the milk and cream.

Add the chicken, lemon and nutmeg. Stir in the vegetables and cook together for several minutes.

Pour filling into a large skillet or baking dish. Place the biscuits on top of the filling until it is completely covered.

Bake for 20-25 minutes, until the biscuits are golden and the filling along the sides of the dish is bubbling. Let cool slightly before serving.

MAC & CHEESE

No, we’re not talking microwavable mac and cheese here, folks – we’re talking delicious, creamy, gourmet mac & cheese that’s about to be your new go-to as a main or side dish for any occasion. Kids and adults alike will love this cozy meal.