Skillet Chicken and Biscuits with Hot Honey Recipe – Rachael Ray

Ingredients

• 4 tablespoons butter
• 1 large onion, chopped (or 2 cups small pearl onions, defrosted and pat dry)
• 2 carrots, chopped
• 2 ribs celery with leafy tops, chopped
• 4 cloves garlic, crushed or chopped
• 1 leek , chopped
• Salt and finely ground black or white pepper
• 1 large bay leaf
• 2 tablespoons fresh thyme
• 1 rounded tablespoon flour
• About 2 cups chicken bone broth or stock
• 1 cup whole milk
• 2 tablespoons Dijon mustard
• About ⅛ teaspoon freshly grated nutmeg, to taste
• 1 rotisserie chicken or roast chicken, remove the skin and bones and pull or chop meat into bite-sized pieces (5-6 cups)
• ½ lemon juiced and zested
• About ¾ cup frozen peas or shelled edamame
• 1 tube buttermilk Pillsbury Grands biscuits, 8 biscuits cut into quarters or 4 pieces each
• Hot honey, for topping