Skillet Chicken Pot Pie

The whole point of comfort food is so you can make something delicious without really trying. Don't be that guy and make your own biscuits. Just buy some from the store and call it your "secret ingredient".

Inspiration: Delish

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

Freshly ground black pepper

1/4 cup all-purpose flour

2 cups low-sodium chicken broth

1/4 cup heavy cream

3 chicken breasts, cut into 1/2" cubes

1 cup frozen peas

2 tbsp chopped fresh parsley

1 package biscuits

1 large egg, beaten with 1 tbsp. water

Preparation

1. Preheat oven to 400°.

2. In a large cast-iron skillet over medium heat, heat oil and add thyme, garlic, onions, carrots, and celery. Stir with a wooden spoon until vegetables soften, about 5 minutes, then season with salt and pepper. Add flour and continuously whisk until well incorporated. Slowly whisk in broth and heavy cream until mixture is smooth.

3. Add chicken and bring to a boil; simmer until thickened, about 5 minutes. Stir in peas and parsley. Top with an even layer of biscuits, then brush tops with egg wash.

4. Bake until biscuits are golden brown and filling is bubbling, 22 to 25 minutes. Serve immediately.