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Preheat oven to 450F.
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MAKE FILLING:.
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Put the chicken into an 8 inch square baking dish.
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Steam peas and asparagus together until al dente, about 2 minutes.
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Steam carrots for 3 minutes.
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Add peas, asparagus, carrots and scallions to baking dish, mix with chicken.
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In medium saucepan over medium heat, melt butter.
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Whisk in flour until smooth.
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Reduce heat to low, gradually whisk in chicken broth.
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Stir in rosemary and bring sauce to simmer stirring constantly.
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Add salt and pepper and let cook for 1 minute.
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Pour sauce over chicken and vegetables.
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Set aside while making biscuits.
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MAKE BISCUITS:.
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Butter bottom and sides of 8-inch square baking dish.
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In large mixing bowl, whisk together flour, baking powder, salt, cheese and rosemary.
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Use your fingers to rub butter into flour, working quickly, until butter pieces are roughly the size of peas.
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Stir in milk quickly, until dough forms.
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Add up to 2 Tbs.
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of additional milk if dough seems dry.
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Turn dough onto lightly floured surface and knead until smooth.
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Pat dough into 1/2 inch thickness.
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Cut dough into 9 squares (3 rows of 3).
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Arrange biscuits in buttered pan and sprinkle with 2 Tbs.
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cheese.
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Bake dish of filling and dish of biscuits for 12 minutes, until the biscuits are puffed and just beginning to brown.
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Use spatula to transfer biscuits to other dish atop filling.
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Bake for additional 5 minutes, until biscuits are nicely browned.
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29
The recommended wines are: Sauvignon Blanc, Zinfandel, or White Zinfandel.
