Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). While the oven heats, heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.1 tablespoon olive oil, 1 pound boneless, skinless chicken thighs or breasts
- Add the chopped onion, diced carrots, and diced celery to the same skillet. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 8-10 minutes.1 medium yellow onion, 2 carrots, 2 stalks celery
- Push the vegetables to one side of the skillet. Add the butter to the empty side and let it melt. Once melted, sprinkle the flour over the butter and whisk continuously for about 1 minute to create a roux. Gradually whisk in the chicken broth, a little at a time, ensuring it’s smooth before adding more. Bring the mixture to a simmer, stirring until thickened, about 3-5 minutes.1/2 cup unsalted butter, 1/2 cup all-purpose flour, 3 cups chicken broth
- Stir in the milk, dried thyme, salt, and pepper. Continue to stir until the sauce is smooth and creamy.1 cup milk, 1 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Return the browned chicken to the skillet. Stir in the frozen peas. Taste the filling and adjust salt and pepper as needed. Ensure everything is well combined and heated through.1 pound boneless, skinless chicken thighs or breasts, 1 cup frozen peas, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Arrange the refrigerated biscuits evenly over the top of the chicken and vegetable mixture. Make sure they are close enough to touch, as they will expand as they bake.1 (10-ounce) can refrigerated biscuits
- Place the skillet in the preheated oven and bake for 20-25 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbly.
- Carefully remove the skillet from the oven and let it rest for 5-10 minutes before serving. This allows the filling to thicken slightly and makes it easier to serve.
Notes
To store leftovers, allow the dish to cool completely before transferring it to an airtight container. Refrigerate for up to 3 days. For best results when reheating, scoop individual portions into a microwave-safe dish and microwave on 50% power, stirring occasionally, until heated through. Alternatively, you can reheat portions in a covered oven-safe dish in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until bubbly. To freeze, assemble the pot pie, but do not bake. Wrap the cooled, unbaked pot pie tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed, adding an extra 10-15 minutes to the baking time.
