Preheat oven to 400 F. In a bowl of a food processor, combine the flour, butter, baking powder, salt, chives and cheese. Pulse until the dough forms into pea size clumps.
Slowly add the milk and pulse until the dough is moistened.
With an ice-cream scooper, drop your biscuits on a cookie sheet lined with parchment paper.
Bake until the biscuits are nice and golden brown (approx. –20-22 minutes). Check on your biscuits because every oven is different.
While the biscuits are baking in the oven, prepare the chicken and creamy wine sauce.
Gather up all the vegetables.
If you have a grill pan, add the chicken to the grill pan (or a grill) on medium-high heat and mark the chicken (or use your cast iron skillet where you’ll be making the vegetable sauce). Remove the chicken and cut into large chunks; set aside to cook the vegetables.
Heat about 4 tablespoons of olive or vegetable oil in a 8-inch cast iron skillet on medium-high heat (if you didn’t mark your chicken on a grill or grill pan), add the chicken pieces. Cook the chicken to give color on both sides. Remove the chicken and cut into large chunks.
In the same skillet, toss in the carrots, celery, leeks, and thyme. Season to taste with salt and pepper. Sautee for about 7 minutes. Add in the boneless chicken thighs. Stir frequently and cook for about 5 minutes.
Add in 1 teaspoon of the bouillon paste. Stir it around in the pan.
Pour the cup of white wine (into the pan and stir it around until combined.
Add in the frozen peas.
Add in the flour mixture. Stir around until combined.
Add in the 1/2 cup cream and the water. Stir until all the cream is combined and let it simmer on low for about 3-5 minutes. Pull out the sprigs of thyme and toss them.
Arrange the biscuits on top of the creamy chicken sauce. Serve the creamy chicken with a cheddar chive drop biscuit on top.