Chicken Pot Pie Skillet

1. 1
   prep

   Prep the vegetables and chicken.

   1.Dice the onion, carrot, celery, and potato into small, even pieces.

   2.Cut the chicken thighs into bite-sized chunks, about 1-inch pieces.

   3.Mince the garlic cloves and set aside.
2. 2
   fry · ~7 min

   Brown the chicken.

   1.Heat a large skillet over medium-high heat with a light coating of cooking spray or a wipe of oil.

   2.Add chicken pieces in a single layer and season with a pinch of salt.

   3.Cook without stirring for 2-3 minutes until golden on the bottom, then stir and cook 2 more minutes until just cooked through.

   4.Transfer chicken to a plate and set aside.
3. 3
   saute · ~8 min

   Cook the vegetables.

   1.Melt 2 tbsp butter in the same skillet over medium heat.

   2.Add diced onion, carrot, and celery. Cook until softened, about 5-7 minutes.

   3.Add minced garlic and cook until fragrant, about 30 seconds.

   TIPScrape up the browned bits from the chicken as the vegetables release their moisture.
4. 4
   saute · ~12 min

   Make the roux and build the sauce.

   1.Sprinkle 2 tbsp flour and dried thyme over the vegetables. Stir constantly for 1 minute.

   2.Gradually pour in 1.5 cups milk and 0.5 cup water while stirring to avoid lumps.

   3.Add the diced potato, remaining salt, and black pepper. Bring to a gentle simmer.

   4.Cook for 8-10 minutes, stirring occasionally, until the potatoes are just tender and the sauce thickens.
5. 5
   mix · ~2 min

   Add chicken and peas.

   1.Return the browned chicken and any accumulated juices to the skillet.

   2.Stir in the frozen peas.

   3.Let the mixture bubble gently while you make the biscuit dough.
6. 6
   mix · ~5 min

   Make the drop biscuit dough.

   1.In a mixing bowl, whisk together 1 cup flour and baking powder.

   2.Add the cold butter pieces and work them in with your fingertips until the mixture looks like coarse crumbs.

   3.Pour in 0.5 cup cold milk and stir just until a shaggy dough forms. Do not overmix.

   TIPThe dough should be lumpy and sticky. Overmixing makes biscuits tough.
7. 7
   assemble · ~2 min

   Top the skillet with biscuits.

   1.Using a spoon, drop 6-8 equal mounds of biscuit dough evenly over the bubbling chicken mixture.

   2.Space them out as best you can — they will expand as they cook.
8. 8
   steam · ~18 min

   Cover and cook until biscuits are done.

   1.Reduce heat to low. Cover the skillet tightly with a lid.

   2.Simmer gently for 15-18 minutes without lifting the lid.

   3.To check doneness, insert a toothpick into the center of a biscuit — it should come out clean.

   TIPResist the urge to peek. Keeping the lid on traps steam, which cooks the biscuits through.
9. 9
   garnish · ~5 min

   Rest briefly and garnish.

   1.Remove the skillet from heat and let it sit uncovered for 5 minutes.

   2.Sprinkle fresh chopped parsley over the top.
10. 10
    serve

    Serve directly from the skillet.

    1.Scoop generous portions onto plates or shallow bowls, making sure each serving gets a biscuit and plenty of creamy filling.

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