Skillet Chicken "Pot Pie" with Biscuit Topping

Instructions

1. 1

   Preheat oven to 400°F (200°C). Heat the olive oil in a large ovenproof skillet over medium-high heat.

2. 2

   Season the chicken pieces with salt and pepper. Brown them in the skillet in batches for 2–3 minutes until golden but not fully cooked through; transfer to a plate.

3. 3

   In the same skillet, add the diced onion and carrots (and mushrooms if using). Cook 4–5 minutes until softened. Add garlic and cook 30 seconds until fragrant.

4. 4

   Reduce heat to medium, add butter and let it melt. Sprinkle the 3 tbsp flour over the vegetables and stir to coat for 1 minute — this cooks the raw flour taste away.

5. 5

   Gradually whisk in the chicken stock and milk until smooth. Stir in Dijon, thyme, return the browned chicken and any juices to the skillet, and add the frozen peas. Simmer gently for 4–5 minutes until sauce thickens. Taste and adjust salt and pepper.

6. 6

   While the filling simmers, make the biscuit topping: whisk the cup of flour, baking powder, baking soda, and pinch of salt. Cut in the cold butter with a fork or fingertips until mixture resembles coarse crumbs. Stir in the buttermilk until just combined — don't overmix.

7. 7

   Dollop spoonfuls of biscuit dough over the hot filling, leaving little gaps so steam can escape. Brush the tops with a little milk if you like a golden finish.

8. 8

   Transfer the skillet to the oven and bake 12–15 minutes until biscuits are puffed and lightly golden. If biscuits brown too fast, tent with foil.

9. 9

   Let rest 5 minutes. Sprinkle with chopped parsley and serve straight from the skillet — hearty, saucy, and soul-warming.

10. 10

    Leftovers: reheat gently on the stovetop or in a 325°F oven until warmed through. Biscuits are best same day but still tasty the next.