Skillet Biscuit Pot Pie

• Meat

  • 2 Chicken breasts

• Produce

  • 2 Carrots, large
  • 2 Celery stalks
  • 2 Garlic cloves
  • 1 Onion
  • 2 tbsp Parsley
  • 1 cup Peas, frozen
  • 1 tsp Thyme, dried

• Refrigerated

  • 1 Egg

• Canned Goods

  • 2 cup Chicken broth, low-sodium

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1 package Biscuits

• Dairy

  • 1/4 cup Heavy cream

Found on delish.com

Ingredients

• extra-virgin olive oil
• 1 tsp. dried thyme
• 2 garlic cloves, minced
• 1 onion, chopped
• 2 large carrots, chopped
• 2 celery stalks, chopped
• kosher salt
• Freshly ground black pepper
• 1/4 c. all-purpose flour
• 2 c. low-sodium chicken broth
• 1/4 c. heavy cream
• 2 chicken breasts, cut into 1/2-inch dice
• 1 c. frozen peas
• 2 tbsp. chopped parsley
• 1 package biscuits
• 1 egg, beaten with 1 tbsp water

Directions

• Preheat oven to 400 degrees F.In a large cast iron skillet over medium heat, warm 2 tbsp olive oil and add thyme, garlic, onions, carrots and celery. Stir with a wooden spoon until vegetables soften, about 5 minutes. Season with 1 tsp salt and 1/2 tsp pepper. Add flour and continuously whisk until flour is cooked and well incorporated. Slowly whisk in broth and heavy cream until mixture is smooth.Add chicken and bring to a boil; simmer until thickened about 5 minutes. Stir in frozen peas and parsley. Top with biscuits in an even layer, brush tops with egg wash.Bake until biscuits are golden brown and filling is bubbling, about 20 to 25 minutes. Serve immediately.