Skillet Chicken Pot Pie with Biscuit Topping

🧺Ingredients

• 4 tbsp unsalted butter
• 1 medium yellow onion, diced
• 3 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• ⅓ cup all-purpose flour
• 2½ cups chicken broth
• 1 cup half-and-half (or whole milk)
• 1 tsp dried thyme
• 3 cups shredded rotisserie chicken
• 1 cup frozen peas
• Kosher salt and black pepper, to taste
• 1 (16.3 oz) can refrigerated biscuits (8 count)
• 1 tbsp melted butter, for brushing (optional)

👩‍🍳Instructions

1. Heat the oven. Heat to 375°F (190°C). Grab a 12-inch oven-safe skillet — cast iron is perfect here.
2. Sauté the vegetables. Melt the butter in the skillet over medium heat. Add the onion, carrots, and celery; cook 6–7 minutes until softened. Stir in the garlic and cook 1 minute more.
3. Make the roux. Sprinkle the flour over the vegetables and stir for 1–2 minutes to cook out the raw flour taste. This is what gives the filling its body.
4. Build the sauce. Slowly whisk in the chicken broth, then the half-and-half. Add the thyme and simmer 4–5 minutes, stirring, until thickened. Season generously with salt and pepper.
5. Add the chicken. Stir in the shredded chicken and frozen peas until everything is combined and hot.
6. Top with biscuits. Arrange the biscuits over the filling in a single layer. Brush the tops with melted butter for extra-golden color.
7. Bake. Bake 18–22 minutes, until the biscuits are deep golden and the filling is bubbly around the edges. Rest 5 minutes before serving so the filling sets.

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