Ingredients:
¼ cup unsalted butter
½ yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
1 teaspoon kosher salt
½ teaspoon ground pepper
3 cups shredded chicken
⅓ cup flour
2½ cups chicken stock
¼ cup heavy cream
a small handful chopped fresh parsley
1 cup Santa Fe Ole Roasted Hatch Green Chile
biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
6 tablespoons cold unsalted butter, sliced thin
1 cup buttermilk

Directions:
Preheat oven to 450 degrees F and spray a baking sheet with non-stick spray and set aside.
In a large skillet over medium high heat, add butter.
Once the butter is melted, add vegetables, salt and pepper.
Sauté until vegetables are softened, about 10 minutes.
Add shredded chicken and stir well until warmed through. Sprinkle flour on top and stir well, cooking until the flour smell is gone, about 3 minutes.
Add chicken stock, cream, parsley and green chile. Reduce heat to medium, stirring well.
Cover and set to a low simmer while you prepare the biscuits.
In a large mixing bowl, add flour, baking powder, baking soda and salt. Whisk until well combined.
Add cold butter and work into the flour with your hands until butter is like small pebbles. Add buttermilk and mix well with a wooden spoon.
Sprinkle a small amount of flour on a work surface and turn out the dough.
Gently pat the dough down flat and then fold in half and pat down again. Do one more fold over and then pat the dough out to a 1-inch thick circle. Use more flour to keep the dough from sticking if needed.
Cut out circles with a biscuit cutter and place on the baking tray.
Continue reforming the dough into 1-inch thick circles until all the dough is used. There should be approximately 8 biscuits. Bake biscuits for 10-12 minutes, until the tops are lightly browned.
Serve chicken gravy over biscuits.

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