Comfort food at its finest - this super Biscuit Chicken Pot Pie hits all the right spots. Creamy, tasty and comforting, the addition of biscuits to the top makes this a popular dinner with the whole family!
In a large cast iron skillet (or other oven-safe skillet) heat the oil and butter over medium.
Add the onion, carrots and celery and thyme and cook until the veggies begin to soften.
Add the garlic and cook a further 2 minutes (be careful not to burn the garlic)
Season with salt and pepper, then blend in the flour (it will be thick)
Cook for a minute or two, then whisk in the stock cream/half n half.
Cook, stirring constantly until the mixture thickens.
Add the chicken, and bring to a boil, and simmer for 5 minutes.
Add the frozen peas and parsley.
Top the mixture with biscuits, and brush with the egg.
Bake about 20 to 25 minutes – keep an eye on the tops of the biscuits!
Remove from oven and let stand for a few minutes.
No oven-safe skillet? No problem. Just make the filling and transfer to a baking dish, and continue on.What to do with leftoversStore in a covered container in the refrigerator for up to 4 days. Reheat until it is piping hot!Substitutions/AdditionsYou could use frozen peas, carrots and corn (mixed vegetables) if you prefer. Just skip the fresh carrots at the beginning, and add the mixed veggies where I say to add the peas and parsleyYou can use milk instead of half & half if you prefer but you will need to cook it a little longer so the filling/gravy thickens properly.You could use leftover rotisserie chicken or roasted turkey in place of the chicken. Just add it as directed with the raw chicken, and cook a little less time.