Skillet Chicken Potpie With Biscuit Topping

INGREDIENTS:

Biscuits:

• 2 cups flour, plus extra for kneading
• 2 teaspoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups of heavy whipping cream

Filling:

• 1 1/2 pounds boneless, skinless chicken breasts
• Salt and freshly ground pepper
• 4 tablespoons (1/2 stick) unsalted butter (divided)
• 1 medium onion, minced
• 1 celery rib, minced
• 1/2 teaspoon salt
• 1/4 cup flour
• 1/4 cup dry vermouth or dry white wine
• 2 cups low-sodium chicken broth
• 1/2 cup heavy whipping cream
• 1 teaspoon dried thyme
• 2 cups frozen peas and carrots, thawed

DIRECTIONS:

1. Preheat oven to 450 degrees.
2. Make biscuits: In a large bowl, whisk together flour, sugar, baking powder and salt. Stir in cream until a dough forms. Turn out onto a floured surface and knead 30 seconds until dough is smooth.
3. Pat into a 3/4-inch-thick circle and then cut into 8 biscuits with a 2 1/2-inch biscuit cutter. You will need to re-roll scraps to get 8 biscuits.
4. Put cut biscuits on a lined baking sheet and cook until golden-brown, about 15 minutes.
5. While biscuits bake, make filling: Pat chicken dry and season with salt and pepper. Melt 2 tablespoons butter in a 12-inch heavy skillet with a lid. Cook chicken until golden-brown on both sides, about 5 minutes (don’t worry about cooking it through right now). Remove from pan and set aside.
6. Add remaining 2 tablespoons butter and melt over medium heat. Add onion, celery and 1/2 teaspoon salt and cook until vegetables are soft. Add 1/4 cup flour and stir until everything is coated, about 1 minute.
7. Add vermouth and cook until almost evaporated. Whisk in broth, cream and thyme. Bring to a simmer, add chicken and cover. Cook until chicken is done, 8 to 10 minutes. Remove chicken to a cutting board and stir in carrots and peas into skillet. Cut chicken into small chunks and return to skillet. Add salt and pepper as needed. Serve with warm biscuits on top.

*Recipe provided by America’s Test Kitchen