Skillet Chicken Pot Pie with Cheddar-Thyme Biscuits

Make it

Instructions

1. 01

   Heat the oven and prepare the biscuit base

   Set a rack in the center of the oven and preheat to 425°F (220°C). Set out a 12-inch oven-safe skillet and a medium mixing bowl. In the bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp kosher salt. Stir in 1 tsp dried thyme and 1 cup shredded sharp cheddar cheese until evenly distributed; cover the bowl and chill while you make the filling. | Why: Chilling the dry topping now keeps the later biscuit mixing quick and helps the biscuits bake up tender.

2. 02

   Brown the chicken

   Pat 1 1/2 lb boneless, skinless chicken thighs dry and cut them into 1-inch pieces. Season with 3/4 tsp kosher salt and 1/2 tsp freshly ground black pepper. Heat 1 tbsp olive oil in the oven-safe skillet over medium-high heat until shimmering, then add the seasoned pieces in a single layer (work in batches if needed). Brown for 3–4 minutes, turn, and cook for another 2–3 minutes; they should have golden patches but need not be cooked through. Transfer to a clean plate. | Why: Browning builds savory flavor in the skillet, while finishing the chicken in the oven keeps it juicy.

3. 03

   Build the creamy filling

   While the skillet is still hot, rinse and dry 1 medium yellow onion, 2 medium carrots, 2 celery ribs, and 2 garlic cloves. Dice the onion and carrots, finely slice the celery, and mince the garlic. Add the chopped onion, carrots, and celery to the skillet and cook over medium heat for 5–6 minutes, stirring often, until the onion turns translucent and the carrots begin to soften. Stir in the garlic for 30 seconds, just until fragrant. Sprinkle in 2 tbsp all-purpose flour and stir for 1 minute so no dry patches remain. Slowly pour in 2 cups low-sodium chicken broth, stirring and scraping up the browned bits. Whisk in 1/2 cup heavy cream and 1 tbsp Dijon mustard; bring to a gentle simmer and cook for 3–4 minutes, stirring, until the sauce lightly coats a spoon. Fold in 1 cup frozen peas, the browned chicken and any juices, and 1/4 tsp kosher salt. Remove the skillet from the heat. The chicken will finish cooking beneath the biscuits. | Why: Softening the vegetables and cooking the flour briefly creates a flavorful, smooth filling that will thicken as it bakes.

4. 04

   Mix and bake the cheddar-thyme biscuits

   Cut 6 tbsp cold unsalted butter into small cubes. Add it to the chilled dry mixture and rub it in with your fingertips until the pieces are mostly pea-sized. Pour in 3/4 cup cold whole milk and fold just until a shaggy, soft dough forms; avoid overmixing. Drop 8 even spoonfuls of dough over the filling, leaving small gaps for steam to escape. Carefully transfer the skillet to the oven and bake at 425°F (220°C) for 20–24 minutes, until the biscuits are puffed and deep golden and the filling bubbles around the edges. Check that the thickest chicken piece reaches 165°F (74°C) with an instant-read thermometer; if needed, bake another 3–5 minutes and check again. | Why: Cold fat and gentle mixing make the topping tender, and the open spaces let the creamy filling bubble through.

5. 05

   Rest and serve

   Using oven mitts, set the hot skillet on a heat-safe surface and let it stand for 8 minutes. The sauce will settle and thicken slightly as the biscuits finish setting. Serve warm, spooning plenty of filling and a biscuit onto each plate; warn everyone that the skillet handle is hot. | Why: A brief rest makes the filling easier to serve and prevents anyone from burning themselves on the hot pan.