---
title: "Chicken Primavera Bake"
---

== Prep ==

Preheat oven to 425°F.

Slice @carrots{6%oz} into thin rounds; slice @button mushrooms{4%oz}. Mince @rosemary{2%tsp} and @chives{2%tsp} separately. Pat @chicken breasts{2} dry, cut into 1-inch pieces, and season with @salt{}.

In a #large bowl{}, whisk together @flour{3/4%cup}(for biscuits), @baking powder{1/2%tbsp}, @baking soda{1/2%tsp}, @sugar{1/2%tsp}, and @salt{1/4%tsp} to form the biscuit dry mix. Keep @butter{2%oz}(for biscuits) cold in the fridge until the biscuit step.

== Cook chicken & vegetables ==

Heat 1 tablespoon @olive oil{} in a #medium ovenproof sauté pan{} over medium-high heat. Add @chicken breasts{} and cook ~{3-4%minutes} until lightly browned; remove and set aside. Chicken will finish cooking in the oven.

Reduce heat to medium, add another tablespoon of @olive oil{}, then add @rosemary{}, @carrots{}, @button mushrooms{}, and @leeks{1/4%cup}(sliced). Cook ~{3-4%minutes} until softened; remove and set aside.

== Build the sauce ==

Add @white wine{1/4%cup} to the pan; cook ~{2-3%minutes} until mostly evaporated.

Add @butter{1%oz}(for sauce) and stir to melt. Add @flour{2%tbsp}(for sauce) and stir constantly ~{1-2%minutes} until incorporated.

Add @chicken broth{3/4%cup} and 1/2 cup water; stir ~{1-2%minutes} until thickened. Return chicken and vegetables to the pan.

Stir in @english peas{1/3%cup} and @mascarpone cheese{2%tbsp}. Season to taste with @salt{} and @pepper{}.

== Make biscuits & bake ==

Stir @chives{} into the biscuit dry mix. Remove cold @butter{2%oz}(for biscuits) from the fridge and grate directly into the bowl with a #box grater{}; toss to coat.

Stir in @ricotta cheese{6%tbsp} and 1/4 cup water with a fork, then knead a few times until no dry bits remain.

Pinch off tablespoon-sized pieces of dough, roll into balls, and arrange on top of the chicken mixture.

Bake ~{15-18%minutes} until biscuits are golden brown. Serve warm directly from the pan.