In a large bowl add the bones less skinless chicken thighs and season with garlic powder, salt, pepper, smoked paprika and some oil from the sun dried tomatoes.

Mix to until all the chicken thighs are well coated and set aside.

In a large pan over medium heat, add some olive oil and cook the marinated chicken thighs on both sides until they are golden brown. About 3-4 minutes per side.

Once cooked cut into bite sized pieces set aside.

To the same pan, add some onions and sauté for 1-2 minutes. Then, add that with the diced potatoes.

Allow the potatoes to cook for 4-5 minutes. Stir every 1-2 minutes.

Deglaze the pan with some white wine. I’m using Chardonnay but any dry white wine will do.

All the wine to cook out and the potatoes to absorb most of the liquid.

Now, add in butter. Once the butter has melted, sprinkle in the flour.

Stir to incorporate the sautéed onions and potatoes with the flour and butter.

Next, pour in the chicken broth and continue to stir.

As the gravy starts to thicken, add the chopped pieces of chicken and sun dried tomatoes. Stir to combine.

Follow that with heavy cream, garlic, thyme, oregano, salt, pepper and smoked paprika. Continue to stir.

Finally add freshly chopped spinach.

Give it a final mix, remove from and set aside.

In a small bowl, mix together all ingredients listed under “Herb Butter Sauce” and set aside.

To a bowl add the dry biscuit mix, cheddar cheese and milk. Using a fork, mix together until the dough starts to form. Be care not to over mix here. You really just need to stir enough to get a shaggy dough.

Pre-heat your oven to 425F.

Transfer the filling to the baking dish of your choice. I decided to divide the filling between 6-6oz ramekins. Top each ramekin with the cheddar bay biscuit dough.

Place on a baking tray, and bake until the biscuit topping is cooked through and golden brown, about 14-16 minutes.

As soon as they come out of the oven, brush on the herb garlic butter and serve. Enjoy!