This comforting Chicken Pot Pie Biscuit Skillet is filled with plump chicken and tender veggies in a thick and creamy chicken gravy, then topped with fluffy cheesy biscuits.
Melt 2 tbsp of butter in a 10" oven safe skillet over medium heat. Add in the onion, carrots and celery and cook until tender (about 5 minutes). Add in garlic and cook until fragrant.
Whisk in the flour, thyme, salt and black pepper, and cook about 2 minutes.
Gradually whisk in the chicken broth and milk, until the mixture is thickened, smooth and bubbly.
Add in the frozen peas and chicken and cook until heated through. Remove from heat and set aside.
For the Quick Biscuits:
Combine the self rising flour, garlic powder, sugar, salt, milk and butter in a medium bowl and stir to combine. Fold in the shredded cheese.
Drop by the tablespoonful over the chicken pot pie filling, leaving about an inch between biscuits.
Bake in preheated oven for 20 minutes, or until biscuits are lightly golden brown on top. Let sit for 5 minutes before enjoying!
Notes
*To make self-rising flour sift together: 1 cup all purpose flour with 1 1/2 tsp baking powder and 1/2 tsp salt.Chicken pot pie filling can be made up to 24 hours in advance. Top with biscuits just before baking.