Step 1

Melt the butter over medium low heat in a Dutch Oven or heavy pot. Add the onions and celery; cooking until softened. Add the rosemary, black pepper, and poultry seasoning; cooking for 1 minute while stirring constantly. Stir in the flour cooking for 2 minutes while stirring continuously.

Step 2

Preheat oven to 425 degrees. Stir the chicken broth and milk into the pot alternating between the two. Add the carrots and simmer until tender.  Add salt and pepper to taste. Stir in the cooked chicken and frozen peas.  Remove from the heat.  Pour the mixture into a 9×13 baking dish (or equivalent) and place in the oven while you make the biscuit dough.

Step 3

In a bowl whisk together the flour, baking powder, and salt. Using a pastry knife cut in the butter until the mixture is crumbly. Stir in the buttermilk, cheddar, and chives.

Step 4

Pull the casserole dish out of the oven and drop the biscuit dough by 8 evenly rounded spoonfuls on to the hot chicken mixture. Bake for 12-15 minutes or until the biscuits are browned and cooked through.