Instructions
Preheat oven to 350°F. Grease a 9×13 baking dish.
For the filling, melt butter in a skillet over medium heat. Sauté onions, carrots, celery, and garlic for 4 mins.
Whisk in flour, salt, pepper, worcestershire, thyme and nutmeg. Gradually whisk in chicken broth and heavy cream until thick and bubbly.
Remove from heat and stir in shredded chicken and frozen peas. Pour into prepared baking dish and bake for 10 minutes.
Meanwhile, make the biscuits: Whisk together flour, baking powder, parsley and garlic powder in a bowl. Cut in cold butter until crumbly.
Stir in cheddar and just enough buttermilk to form a soft dough.
Remove casserole from oven and top with dollops of biscuit dough.
Return to oven for 15 more mins until biscuits are golden brown.
Let cool 5 mins before serving creamed chicken topped with biscuits.
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