Creamy Chicken and Vegetables with Whole-Wheat Drop Biscuits

subheading: For the drop biscuits:

1 cup (120 grams) whole-wheat pastry flour , white whole-wheat flour or ½ cups (63 grams) each regular whole-wheat and all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

⅛ teaspoon fine salt

2 tablespoons cold unsalted butter, cut into small pieces

½ cup (120 milliliters) well-shaken low-fat buttermilk

2 tablespoons olive oil or other neutral oil (see headnote)

subheading: For the chicken and vegetables:

1 pound boneless, skinless chicken breast halves, cut into ½-inch pieces

¼ teaspoon fine salt, divided, plus more to taste

¼ teaspoon freshly ground black pepper, divided, plus more to taste

2 tablespoons olive oil, divided

1 small yellow onion (4 ounces), diced

1 medium carrot (3 ounces), diced

1 stalk celery, diced

8 ounces green beans, trimmed and cut into ½-inch pieces

1 tablespoon chopped fresh thyme

2 medium cloves garlic, minced or finely grated

2 tablespoons white whole-wheat flour or all-purpose flour

1 cup (240 milliliters) low-fat milk

¾ cup (180 milliliters) low-sodium chicken broth, plus more as needed

Directions at washingtonpost.com

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