1

Preheat oven to 400°F.

2

To make filling, place carrots and celery in 9-inch cast-iron skillet. Drizzle with oil and toss. Roast in oven, stirring once or twice, until just tender, about 15 minutes. Transfer to plate and set aside.

3

In same skillet, whisk together broth, milk, cornstarch, salt, poultry seasoning, and pepper. Bring to boil over medium-high heat, stirring constantly, until sauce is bubbly and thickens. Stir in chicken and vegetables; return to boil. Remove skillet from heat and keep warm.

4

To make biscuits, whisk together flour, cornmeal, baking powder, baking soda, and salt in medium bowl. Stir together buttermilk and 1 tablespoon melted butter in small bowl; stir in chives. Add buttermilk mixture to flour mixture, stirring just until flour mixture is moistened.

5

Drop dough by scant 2-tablespoon dollops over chicken mixture, making 12 biscuits. Brush biscuits with remaining 1 teaspoon melted butter. Bake until biscuits are golden and filling is bubbly, 25–30 minutes. Let stand 10 minutes. Ladle into 4 bowls.

6

Serving size: 3 biscuits and about 1 cup filling