During these super cold days we’ve been experiencing, all one can do is surrender to the weather and just make the best of it. 

A cozy fire with my cat curled up on the rug in front of the woodstove, snowflakes falling outside and nowhere to go is my idea of heaven on earth!  We all love a hearty stew, soup or casserole during these evenings and the one below is sure to hit the spot with your family. So enjoy this time! Get in the kitchen and make them savory and warming meals. Get the kids together and make a batch of cookies, gather around the table and play a game. Make it the special time it is.

1½ lb boneless, skinless chicken breasts, cut into ½” chunks
4 tsp olive oil
1 med onion, chopped
2 med carrots, chopped
2 ribs celery, chopped
½ lb green beans, trimmed and cut into ½” pieces
2 cloves garlic, minced
1½ c 2% milk
¼ c all-purpose flour
1 c low-sodium chicken broth
1 c frozen peas, thawed
1½ Tbsp chopped fresh thyme
Biscuit Crust
½ c whole wheat pastry flour or whole wheat flour
¼ c all-purpose flour
¾ tsp baking powder
¼ tsp baking soda
3 Tbsp cold unsalted butter, cut into pieces
½ c low-fat buttermilk
2 Tbsp canola oil

1. Prepare filling: Season chicken with ¼ tsp each salt and pepper. Heat 2 tsp of the oil in large nonstick skillet over medium-high heat. Add chicken and cook, stirring occasionally, 5 minutes. Transfer chicken with juices to bowl.
2. Add remaining 2 tsp oil to skillet and heat over medium-high heat. Add onion, carrots, and celery and cook, stirring, until vegetables begin to soften, 3 minutes. Add green beans, garlic, ½ tsp salt, and ¼ tsp pepper and cook, stirring, 2 minutes longer. Add milk.
3. Combine flour and broth and stir until flour is dissolved. Add to skillet and cook, stirring, until mixture begins to boil. Reduce heat to medium-low and cook 2 minutes longer. Add chicken with juices to pan. Stir in peas and thyme. Spoon mixture into  an oiled 12 by 12 inch casserole dish
4. Make crust: Combine flours, baking powder, baking soda, and 1/4 tsp salt in food processor and pulse a few times to combine. Add butter and pulse about 12 times, or until pebble-size pieces form.
5. Whisk together buttermilk and oil in bowl. Add to food processor and pulse until just moistened. Do not overmix.
6. Top the casserole with biscuit batter, spreading out slightly. Bake in a 375°F oven until filling is bubbling and biscuit topping is golden brown, about 20 minutes


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