Ingredients
FILLING
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3 tablespoons (45 g) unsalted butter
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3 leeks, white and light green parts only, halved lengthwise and cut into 1/2-inch pieces
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2 cloves garlic, minced
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1 zucchini, quartered lengthwise and cut into 1/2-inch pieces
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1 head broccoli, cut into small florets
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Kosher salt
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Freshly ground black pepper
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1/4 cup flour (30 g)
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2 cups (475 ml) vegetable broth
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1/4 cup (60 ml) 35% cream
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1 cup peas (150 g), fresh or frozen
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2 handfuls baby spinach
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1/4 cup (50 g) finely chopped chives
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2 tablespoons (30 g) finely chopped parsley
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1/2 lemon, zested and juiced
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2 cooked chicken breasts, diced (optional)
BISCUITS
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1-1/2 cups (190 g) flour
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2 teaspoons (10 g) baking powder
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1/2 teaspoon (3 g) garlic powder
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1/4 teaspoon (1 g) kosher salt
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1/2 cup (115 g) cold unsalted butter, cubed
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1 1/2 cups (225 g) crumbled feta
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1/3 cup (65 g) finely chopped chives
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3/4-1 cup (177-235 ml) buttermilk
Directions
FILLING
- Preheat the oven to 425°F (220°C).
- Heat butter in a large cast iron skillet or oven-proof frying pan over medium heat. Add leeks and cook until softened, stirring occasionally, for about eight to ten minutes.
- Add garlic, zucchini and broccoli to skillet and season with salt and pepper. Cook for two minutes.
- Sprinkle flour in skillet with vegetables. Cook and stir for one minute. Pour in half the broth (1 cup) and bring to a simmer, stirring constantly. Cook until thickened. Add remaining broth and simmer for two minutes to thicken.
- Stir in cream, peas, spinach, chives, parsley and chicken (if using chicken). Bring to a simmer and reduce heat to low, stirring occasionally while preparing the biscuits.
- Stir lemon zest and juice into filling mixture. Season with additional salt and pepper, if needed. Remove from heat.
BISCUITS
- Whisk together flour, baking powder, garlic powder and salt in a large bowl. Cut in the butter using a pastry cutter or two knives until the mixture resembles coarse crumbs. Stir in feta and chives. Add in 3/4 cup of buttermilk. Stir to form ragged, wet dough, adding more buttermilk, if needed.
- Using a large spoon, dollop six biscuits onto filling, and transfer skillet to the oven.
- Bake until biscuits are golden brown, about 25 minutes. Let stand five minutes before serving.