Skillet Chicken Pot Pie with Biscuits

Doesn't the name of this recipe just sound like pure comfort food?  Chicken Pot Pie and Biscuits - how could you go wrong?  I thought everything about this dish was yummy, except for the biscuits?  I like the idea of using biscuits, but these biscuits were not good?  I'm not even going to post the recipe.  They didn't really have any flavor - they were very bland?  If you choose to make this, I would highly suggest using my go-to biscuit recipe or a good store-bought biscuit instead.    

I made the full filling recipe and it made tonz.  Next time, I will have to cut the filling in half, since there is only two of us.  I used dried thyme, broth instead of wine and I used 1/2 milk and 1/2 cream to cut down on a few calories.  To save some time, try using a store-bought rotisserie chicken or leftover chicken from another dish.   

Skillet Chicken Pot Pie with Biscuits

adapted from: America's Test Kitchen Cookbook

(Printable Recipe)

1 1/2 Lbs. boneless, skinless chicken breasts

salt and pepper

4 Tbl. butter

1 medium onion, minced

2 stalks celery, sliced thin

1/4 c. all purpose flour

1/4 c. dry white wine or broth

2 c. low-sodium chicken broth

1/2 c. heavy cream (or 1/4 c. milk and 1/4 c. cream)

1 1/2 tsp. fresh thyme leaves, minced

2 c. frozen peas, carrots, corn medley, thawed

1 batch buttermilk biscuits or store-bought biscuits

While your biscuits bake, pat the chicken dry with paper towels and season with salt and pepper.  Melt 2 Tbl. of the butter in a 12-inch skillet over medium heat until the foam subsides.  Brown the chicken lightly on both sides, about 5 minutes total.  Transfer the chicken to a clean plate.  Add the remaining 2 Tbl. butter to the skillet and return to medium heat until melted.  Add the onion, celery and 1/2 tsp. salt and cook until the onion is softened, about 5 minutes.  Stir in the flour and cook, stirring constantly, until incorporated, about 1 minute.  Stir in the wine and cook until evaporated, about 30 seconds.  Slowly whisk in the broth, cream and thyme and bring to a simmer.  Nestle the chicken into the sauce, cover and cook over medium-low heat until the thickest part of the breasts registers 160-165 degrees on an instant-read thermometer, 8-10 minutes.  

Transfer the chicken to a plate.  Stir the thawed vegetables into the sauce and simmer until heated through, about 2 minutes.  When the chicken is cool enough to handle, cut or shred it into bite-sized pieces and return it to the skillet.  Season the filling with salt and pepper, to taste.  For serving: transfer the filling to a large pie plate and arrange the biscuits over the top, or serve directly from the skillet, topping individual portions with the biscuits.  Serves: 4-6.