Chicken Pot Pie Skillet

Instructions

1. 1

   Preheat oven and cook the chicken

   • Preheat your oven to 400°F (200°C).
   • In a large, 10-12 inch oven-safe skillet (cast iron works great), melt 2 tbsp of unsalted butter over medium-high heat.
   • Add the cubed chicken and cook for 5-6 minutes, until lightly browned on all sides. The chicken doesn't need to be cooked through.
   • Remove the chicken from the skillet with a slotted spoon and set it aside.
2. 2

   Sauté the vegetables

   • To the same skillet, add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until they begin to soften.
   • Add the sliced mushrooms and minced garlic. Cook for another 3-4 minutes, until the mushrooms have released their liquid and it has evaporated.
   • Stir frequently to prevent the garlic from burning.
3. 3

   Make the creamy filling

   • Sprinkle 1/4 cup of flour over the vegetables, along with the dried thyme, black pepper, onion powder, and garlic powder. Stir constantly for 1 minute to cook out the raw flour taste.
   • Slowly whisk in the unsalted chicken broth, followed by the milk. Continue whisking until smooth.
   • Bring the mixture to a simmer and cook for 2-3 minutes, until the sauce has thickened. Stir in the 1/4 tsp of salt.
   • Return the cooked chicken to the skillet and stir in the thawed peas. If using, stir in the lemon juice. Remove the skillet from the heat.
4. 4

   Prepare the biscuit topping

   • In a medium bowl, whisk together 1 cup of flour, baking powder, and sugar.
   • Add the 4 tbsp of cold, cubed butter. Use your fingertips or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
   • Pour in 1/2 cup of milk and stir with a fork just until a shaggy dough forms. Do not overmix.
5. 5

   Assemble and bake

   • Drop 6-8 spoonfuls of the biscuit dough evenly over the top of the hot chicken filling in the skillet.
   • Carefully transfer the skillet to the preheated oven.
   • Bake for 15-18 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbly.
   • Let the skillet rest for 5 minutes before serving. Garnish with fresh parsley.