Start by cooking the chicken. Heat a skillet over medium heat and add 1 tablespoon of butter. Once melted, place the chicken breasts in the pan. Season them with salt and pepper.

Cook for about 6–7 minutes on each side until the chicken is golden brown and cooked through. Remove the chicken and let it rest for a few minutes before shredding it into bite-sized pieces. This process not only adds flavor but also allows for easier assembly later.

In the same skillet, add another tablespoon of butter. Toss in the chopped onions, celery, and carrots. Sauté for around 5 minutes until the vegetables are tender.

Their natural sweetness will add depth to the filling. You'll want to stir frequently to ensure even cooking.

Once softened, add the minced garlic, onion powder, thyme, rosemary, and sage. The kitchen will start smelling incredible!

Next, sprinkle the flour over the sautéed veggies. Stir until well-combined, and let it cook for about 1 minute. This helps cook out the raw flour taste.

Gradually pour in the chicken stock while stirring constantly, allowing it to thicken. After a few minutes, add the half-and-half, soy sauce, lemon juice, and some black pepper. If you want a richer flavor, toss in a bouillon cube. Bring it all to a gentle simmer.

Now it’s time to bring everything together! Add the shredded chicken and chopped parsley to your sauce. Stir well until everything is coated.

Taste it! Adjust salt and pepper as needed. The filling should be flavorful and creamy!

While your filling is heating up, preheat your oven to 425°F (220°C). This is crucial as you want that biscuit topping to rise and get that golden-brown color.

In a separate bowl, mix together the biscuit dough. Combine 2 cups flour, 1 tablespoon baking powder, and ½ teaspoon salt.

Cut in ½ cup butter until crumbly. Add in ¾ cup milk, stirring just until combined. You don’t want to overwork the dough; a few lumps are perfectly fine.

In a greased baking dish, pour your chicken and vegetable filling. Spoon the biscuit dough over the top in small dollops. It doesn’t have to be perfect; a rustic look is part of its charm!

Place the dish in the oven and bake for 25–30 minutes or until the biscuits are golden brown and cooked through. The filling will bubble up a bit, and that’s a good sign. Once out of the oven, let it cool for a few minutes before serving.