Skillet Chicken and Biscuit Pot Pie

By LindaW1955

Ingredients

• Ingredients
• * 1/2 cup butter
• * 1 cup diced onions
• * 1 cup chopped carrots (about 2 medium)
• * 3/4 cup chopped celery (about 2 stalks)
• * 1/2 teaspoon dried thyme leaves (not ground)
• * 1/2 teaspoon seasoned salt
• * 1/2 teaspoon fresh ground black pepper
• * 1/2 cup all-purpose flour
• * 2 cups low-sodium chicken broth
• * 1 cup milk (I use 2%)
• * 2 cups chopped cooked chicken breast meat (rotisserie chicken is a great choice)
• * 1 cup frozen sweet peas
• * 3/4 cup frozen corn
• * 1 to 2 tablespoons minced fresh parsley
• * 1 can (16.3 oz) refrigerated buttermilk biscuits (8 biscuits)

Details

Servings 6
Preparation time 20mins
Cooking time 40mins
Adapted from

Preparation

Step 1

Heat oven to 375 degrees F.
Add butter to a 12" oven-proof skillet (cast iron is preferable) and place over MEDIUM-HIGH heat. Once butter has melted, add onions, carrots, celery, thyme, seasoned salt and pepper; cook 5 to 7 minutes, stirring frequently, until tender. Stir in flour; cook 1 to 3 minutes or until beginning to brown. Gradually stir in broth and milk, cooking and stirring 1 to 3 minutes longer, until bubbly and thickened. Stir in chicken, peas, corn, and parsley. Remove from heat.
Separate dough into 8 biscuits. Cut each biscuit into fourths. Top chicken mixture with biscuit pieces.
Bake in preheated oven for 16 to 20 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.