Skillet Chicken Pot Pie

The whole point of comfort food is so you can make something delicious without really trying.

Ingredients

2 tbsp extra-virgin olive oil

1 tsp dried thyme

2 cloves garlic, minced

1 onion, chopped

2 large carrots, chopped

2 celery stalks, chopped

Kosher salt, to taste

Freshly ground black pepper, to taste

1/4 cup all-purpose flour

2 cups low-sodium chicken broth

1/4 cup heavy cream

3 boneless, skinless chicken breasts or thighs, cut into 1/2-inch pieces

1 cup frozen peas

2 tbsp fresh flat-leaf parsley, finely chopped

1 (16 oz) can refrigerated biscuit dough (such as Pillsbury Grands)

1 large egg, beaten with 1 tbsp water

Preparation

1. Preheat the oven to 400°F.

2. Heat the olive oil in a large cast-iron skillet over medium heat. Add the thyme, garlic, onion, carrots, and celery and cook, stirring occasionally, until the vegetables are completely softened, about 5 minutes. Season with salt and pepper. Add the flour and whisk constantly until fully incorporated, about 1 minute. Slowly whisk in the broth and then the cream until the mixture is completely smooth.

3. Add the chicken and bring to a boil, then reduce heat and simmer until the chicken is cooked through and the filling has thickened, about 5 minutes. Stir in the peas and parsley. Arrange the biscuits in an even layer over the filling — they can overlap slightly. Brush the tops with the egg wash.

4. Bake until the biscuits are deeply golden and the filling is bubbling around the edges, 22–25 minutes. Serve immediately from the skillet.

Notes

Inspired by Delish.