Skillet Chicken and Biscuits Pot Pie
Recipe by Michelle Williams of @CoffeeandChampagne

What you’ll need:

• Yellow Onion (1, chopped)
• Unsalted Butter (8 oz)
• Carrots (4 regularly sized, cut into 1/4 inch pieces)
• All-Purpose Flour (1/2 cup)
• Low Sodium Chicken Stock (32 oz)
• Heavy Cream (1/4 cup)
• Peas (15 oz can, drained)
• Rotisserie Chicken (1, pull all of the chicken off of the bone and rip into bite-sized chunks. In case it needs to be said, discard of the bones)
• Flat Leaf Parsley (1/4 cup, minced)
• Pre-Baked Biscuits (I used 1 Pillsbury container)
• Salt and pepper

To make your pie filling:

• Over medium-low heat, melt your butter in your skillet.
• Add your onions and allow them to cook while stirring occasionally—about 10 minutes.
• Mix in your carrots, season with salt and pepper, and let cook for 5 minutes
• Mix in your flour until it is fully integrated.
• Add your chicken stock and over medium heat bring to a simmer. Let it simmer for 15 minutes giving it a stir every few minutes.
• Mix in your heavy cream.
• Mix in your peas, chicken, parsley, salt, and pepper.
• Remove from heat.

To make your biscuit topping:

• Pre-heat your oven to 350º.
• Cut those individual biscuits in half horizontally (like you would a sandwich).
• From the outside going inward, place your biscuit rounds one-by-one on top of your filling so that their sides touch both the inner edge of your pan and each other. Once you have a full ring of biscuits, repeat this in the center of your pan. (I had two rings and one whole biscuit left over for snacking on.)
• Bake for 20 minutes making sure to rotate your skillet halfway through so that your biscuits bake evenly.
• Remove from your oven and serve.

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