We like to refer to this dish as our sophisticated chicken potpie. Lord knows we love chicken, and when you add the sweetness of Vidalia onion, carrots, and celery, you are on your way to some classic Southern comfort food. And we all need a little bit of that sometimes, don’t we?

　　

Ingredients

serves 6

　　

CHICKEN FILLING

1/2 cup (1 stick) butter, plus more for greasing

　　4 cups chicken broth

　　1 Vidalia onion, chopped

　　2 large carrots, sliced into 1/4-inch-thick half-moons

　　2 stalks celery, chopped

　　3 cloves garlic, chopped

　　Kosher salt and freshly ground black pepper to taste

　　1/2 cup all-purpose flour

　　3/4 cup heavy cream

　　1 cup frozen peas

　　4 cups shredded cooked chicken (from 3-pound rotisserie chicken)

　　1/4 cup sliced green onions

　　

BISCUIT TOPPING

2 cups all-purpose flour

　　2 teaspoons baking powder

　　1 teaspoon baking soda

　　1 teaspoon kosher salt

　　6 tablespoons cold butter, cut into 1/2-inch cubes

　　1 1/2 cups buttermilk

　　2 tablespoons melted butter

　　2 tablespoons finely grated Parmesan cheese

　　

Step 1

Preheat your oven to 375 degrees F. Butter a 3-quart casserole dish.

　　

Step 2

For the filling: Pour the chicken broth into a large saucepan. Heat until warm. Set aside.

　　

Step 3

Melt the butter in a large high-sided skillet set over medium heat. Add the onion, carrots, celery, and garlic, and sauté until tender and the onion is translucent, about 8 minutes. Season to taste with salt and pepper. Sprinkle in the flour, and stir with a wooden spoon until the moistened flour becomes light blond in color, about 2 minutes. Stir in the hot broth and the heavy cream. Bring the liquid to a boil, then reduce the heat so it reaches a simmer. Stir in the peas, chicken, and green onions. Pour the whole mixture into the buttered casserole dish.

　　

Step 4

For the biscuit topping: Whisk together the flour, baking powder, baking soda, and salt. Cut the butter cubes into the flour, using your fingers, until the mixture looks like little peas. Stir in the buttermilk until just combined.

　　

Step 5

Drop the biscuit batter in large lumps on top of the chicken mixture, covering the surface evenly. Drizzle the melted butter over the tops of the biscuits, then sprinkle with the Parmesan. Bake for 30 to 35 minutes, uncovered, or until the biscuit crust is golden brown and the filling is bubbly.

　　Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.