Creamy Chicken and Vegetables With Whole-Wheat Drop Biscuits - Ellie Krieger

Ingredients

• 1 cup (120 grams) whole-wheat pastry flour , white whole-wheat flour or 1/2 cups (63 grams) each regular whole-wheat and all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon fine salt
• 2 tablespoons cold unsalted butter, cut into small pieces
• 1/2 cup (120 milliliters) well-shaken low-fat buttermilk
• 2 tablespoons olive oil or other neutral oil (see headnote)
• 1 pound boneless, skinless chicken breast halves, cut into 1/2-inch pieces
• 1/4 teaspoon fine salt, divided, plus more to taste
• 1/4 teaspoon freshly ground black pepper, divided, plus more to taste
• 2 tablespoons olive oil, divided
• 1 small yellow onion (4 ounces), diced
• 1 medium carrot (3 ounces), diced
• 1 stalk celery, diced
• 8 ounces green beans, trimmed and cut into 1/2-inch pieces
• 1 tablespoon chopped fresh thyme
• 2 medium cloves garlic, minced or finely grated
• 2 tablespoons white whole-wheat flour or all-purpose flour
• 1 cup (240 milliliters) low-fat milk
• 3/4 cup (180 milliliters) low-sodium chicken broth, plus more as needed