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1
Preheat your oven to 375 degrees F. Butter a 3-quart casserole dish.
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2
For the filling: Pour the chicken broth into a large saucepan.
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3
Heat until warm.
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4
Set aside.
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5
Melt the butter in a large high-sided skillet set over medium heat.
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6
Add the onion, carrots, celery, and garlic, and saute until tender and the onion is translucent, about 8 minutes.
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7
Season to taste with salt and pepper.
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8
Sprinkle in the flour, and stir with a wooden spoon until the moistened flour becomes light blond in color, about 2 minutes.
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9
Stir in the hot broth and the heavy cream.
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10
Bring the liquid to a boil, then reduce the heat so it reaches a simmer.
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11
Stir in the peas, chicken, and green onions.
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12
Pour the whole mixture into the buttered casserole dish.
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13
For the biscuit topping: Whisk together the flour, baking powder, baking soda, and salt.
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14
Cut the butter cubes into the flour, using your fingers, until the mixture looks like little peas.
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15
Stir in the buttermilk until just combined.
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16
Drop the biscuit batter in large lumps on top of the chicken mixture, covering the surface evenly.
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17
Drizzle the melted butter over the tops of the biscuits, then sprinkle with the Parmesan.
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18
Bake for 30 to 35 minutes, uncovered, or until the biscuit crust is golden brown and the filling is bubbly.
