Ground Chicken Skillet Pot Pie

• •1 tbsp olive oil
• •1.5 lb ground chicken
• •1 piece yellow onion (medium, chopped)
• •2 piece carrots (medium, peeled and diced)
• •2 piece celery stalks (diced)
• •2 cloves garlic (minced)
• •0.3 cup all-purpose flour
• •2 cups chicken broth
• •0.5 cup milk (whole or 2%)
• •1 tsp dried thyme
• •0.5 tsp salt
• •0.3 tsp black pepper
• •1 cup frozen peas
• •1 package refrigerated biscuit dough (standard 8-count tube)
• •2 tbsp fresh parsley (chopped, for garnish)

Instructions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   Heat olive oil in a large oven-safe skillet (10-12 inch cast iron or similar) over medium-high heat. Add ground chicken and cook, breaking it up with a spoon, until no longer pink and browned, about 6-8 minutes. Drain any excess fat from the skillet, then remove the cooked chicken and set it aside.

3. 3

   Reduce heat to medium. Add onion, carrots, and celery to the skillet. Cook, stirring occasionally, until vegetables start to soften, about 5-7 minutes. Add minced garlic and cook for another 1 minute until fragrant.

4. 4

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

5. 5

   Gradually whisk in chicken broth and milk, stirring constantly to prevent lumps, until the sauce begins to thicken and smooth, about 3-5 minutes.

6. 6

   Stir in dried thyme, salt, and black pepper. Bring the sauce to a gentle simmer.

7. 7

   Return the cooked ground chicken to the skillet. Add frozen peas. Stir to combine and ensure all ingredients are coated in the creamy sauce. Taste and adjust seasonings if needed.

8. 8

   Arrange the refrigerated biscuits on top of the chicken and vegetable mixture in the skillet. You can place them close together or slightly spaced, depending on preference.

9. 9

   Bake for 18-22 minutes, or until the biscuits are golden brown and cooked through, and the filling is hot and bubbly.

10. 10

    Remove from oven and let rest for 5 minutes before serving. Garnish with fresh parsley, if desired.

Chef's Tips

• 💡To make this even heartier, consider adding diced potatoes along with the carrots and celery in step 3. They'll cook beautifully in the sauce.
• 💡For a richer sauce, swap half of the milk for half-and-half or heavy cream. This adds a lovely creaminess that pairs well with the ground chicken.
• 💡If you want to add a subtle cheesy flavor, sprinkle a little shredded cheddar or Parmesan over the biscuits before baking.
• 💡Ensure your skillet is truly oven-safe! Cast iron works exceptionally well for this recipe, providing even heat and a rustic presentation.