– Olive oil for searing

– 2 lbs (about 900 grams) bone-in skinless chicken breast or thighs

– Salt and pepper to taste

– Butter for sautéing

– 1 small yellow onion, chopped

– 2 carrots, diced

– 2 celery stalks, diced

– 2 cloves garlic, minced

– Worcestershire sauce to taste

– Hot sauce to taste

– 2 tablespoons flour

– 4 cups (960 ml) chicken broth

– 1 optional chicken bouillon cube

– 1 cup (240 ml) half and half

– 1 cup (about 150 grams) frozen peas

– 1 teaspoon onion powder

– 1 teaspoon dried basil

– 1 teaspoon parsley

– 1 teaspoon thyme

– ½ teaspoon rosemary

– ½ teaspoon mustard powder

– ¼ teaspoon ground sage

– Pepper to taste

– 2 cups (240 grams) cake or all-purpose flour

– ¾ teaspoon baking powder

– ¼ teaspoon baking soda

– ½ teaspoon salt

– ½ teaspoon garlic powder

– 1 teaspoon sugar

– ½ cup (120 grams) cold sour cream

– ⅓ cup (80 ml) cold milk

– 3 tablespoons melted butter