Skillet Chicken Pot Pie with Biscuit Topping | America's Test Kitchen

Ingredients

• 2 cups unbleached all-purpose flour (10 ounces/283 grams), plus extra for the work surface
• 2 teaspoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon table salt
• 1 1/2 cups heavy cream
• 1 1/2 pounds boneless, skinless chicken breasts
• 4 tablespoons unsalted butter
• 1 medium onion , minced (about 1 cup)
• 1 rib celery , sliced thin
• 1/4 cup unbleached all-purpose flour
• 1/4 cup dry vermouth or dry white wine
• 2 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 1 1/2 teaspoons minced fresh thyme leaves
• 2 cups frozen peas and carrots , thawed