INGREDIENTS

Biscuits

All-purpose flour, 1 cup

Baking powder, 1½ teaspoons

Fresh thyme, 1 sprig (leaves finely chopped, about ½ teaspoon)

Kosher salt, ¼ teaspoon

Unsalted butter, 3 tablespoons at room temperature

Grated cheddar cheese, ¼ cup

Cold whole milk, ¼ to ⅓ cup

Filling

Kosher salt, 1½ teaspoons (plus more for blanching vegetables and seasoning)

Medium carrot, 1 (chopped into ½-inch pieces)

Large celery stalk, 1 (chopped into ½-inch pieces)

Large yellow onion, ¼ (chopped into ½-inch pieces)

Small Yukon Gold potato, 1 (chopped into ½-inch cubes)

Extra-virgin olive oil, 1 tablespoon

Boneless and skinless chicken breast halves, 2 (chopped into ¾-inch cubes)

Fresh thyme, 1 small sprig

Unsalted butter, 1½ tablespoons

All-purpose flour, 3 tablespoons

Cold chicken broth, 1½ cups

EQUIPMENT

Measuring cups and spoons

Mixing bowls

Cutting board

Chef's knife

Box grater

Whisk

Wooden spoon

Parchment paper

Baking sheet

Medium saucepan

Slotted spoon

Medium skillet

Medium baking dish (or 4 individual single-serving size baking dishes)