Creamy Chicken with Herbed Cheese Biscuits

1. Preheat and Prep

Position an oven rack in the middle and preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper for the biscuits.

2. Biscuit Assembly

In a mixing bowl, combine the biscuit mix, ¾ cup of chicken broth, shredded Gruyère, 1 tablespoon of minced tarragon, and pepper until the mixture comes together. Using two greased tablespoons, form 12 equal mounds of dough on the prepared baking sheet, approximately 2 heaping tablespoons each. Bake for about 10 minutes or until the biscuits puff up and the bottoms are lightly browned.

3. Filling Preparation

Heat the vegetable oil over medium-high in a 12-inch skillet. Add the leeks and mushrooms, cooking until soft and slightly browned, about 5 to 7 minutes. Mix in the flour and garlic, cook for around 1 minute till lightly browned. Gradually whisk in the remaining 2¼ cups of broth and the cream, ensuring to dissolve any lumps and incorporate the browned bits from the pan. Simmer until the mixture thickens, which should take 3 to 5 minutes. Fold in the shredded chicken, peas, and the remaining tarragon. Remove from heat and adjust the seasoning with salt and pepper to taste.

4. Assemble and Bake

Lightly grease a 13 by 9-inch baking dish and pour in the chicken filling. Arrange the pre-baked biscuits on top of the filling. Continue baking for about 10 minutes, or until the filling is bubbling and the biscuits are well-browned.

5. To Serve

Allow the dish to cool slightly before serving to let the flavors meld.