Deconstructed Skillet Chicken Pot Pie

• •1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• •1 tablespoon olive oil
• •1 yellow onion, small, chopped
• •1 cup carrots, peeled and diced
• •0.5 cup celery, diced
• •2 garlic cloves, minced
• •0.3 cup all-purpose flour
• •2 cups chicken broth
• •0.5 cup whole milk or half-and-half
• •0.5 teaspoon dried thyme
• • to taste salt
• • to taste black pepper, freshly ground
• •0.5 cup frozen green peas
• •1 can (8 biscuits) refrigerated flaky biscuit dough
• • to taste fresh parsley, chopped (optional, for garnish)

Instructions

1. 1

   Preheat your oven to 375°F (190°C). If your cast iron skillet is not oven-safe, you will need to transfer the filling to an oven-safe baking dish before topping with biscuits.

2. 2

   Heat the olive oil in a large, oven-safe skillet (preferably cast iron, 10-12 inch) over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. The chicken does not need to be cooked through at this stage. Remove the chicken from the skillet and set aside.

3. 3

   Reduce heat to medium. Add the chopped onion, carrots, and celery to the skillet. Sauté, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.

4. 4

   Stir in the minced garlic and cook for another minute until fragrant.

5. 5

   Sprinkle the all-purpose flour over the vegetables and stir continuously for 1-2 minutes to cook out the raw flour taste, creating a roux.

6. 6

   Gradually whisk in the chicken broth until smooth, then slowly whisk in the milk or half-and-half. Bring the mixture to a gentle simmer, stirring frequently, until the sauce thickens, about 5-7 minutes.

7. 7

   Stir in the dried thyme, salt, and black pepper to taste. Add the frozen green peas and the cooked chicken back into the skillet. Stir to combine and ensure everything is evenly coated in the creamy sauce.

8. 8

   Arrange the refrigerated biscuit dough on top of the chicken and vegetable mixture. You can place them in a single layer, slightly overlapping if necessary, or space them out evenly.

9. 9

   Transfer the skillet to the preheated oven and bake for 12-18 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbly. Cooking time may vary based on biscuit size and oven.

10. 10

    Carefully remove the skillet from the oven. Let it rest for 5-10 minutes before serving to allow the sauce to set. Garnish with fresh chopped parsley, if desired.

Chef's Tips

• 💡For a richer flavor, you can use bone-in, skin-on chicken thighs, cook them first to render fat, then remove the skin and bones before dicing the meat.
• 💡If you prefer a puff pastry topping, cut a sheet of thawed puff pastry into squares or a single round to cover the filling. Score the top before baking for a beautiful finish.
• 💡To make ahead, prepare the chicken and vegetable filling and store it in the refrigerator for up to 2 days. When ready to bake, reheat the filling gently on the stovetop or in the microwave, then transfer to an oven-safe dish, top with biscuits, and bake as directed.
• 💡Feel free to customize the vegetables! Green beans, corn, or diced potatoes (cooked until tender before adding to the sauce) are great additions.
• 💡Ensure your skillet is truly oven-safe if baking directly in it. Cast iron works best for even heat distribution and a rustic presentation.