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

Name: 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

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Skillet Chicken Pot Pie with biscuit topping offers a cozy blend of tender chicken, vegetables, and herbs, topped with golden biscuits for a comforting classic.

Keywords

Main Courses
Chicken
Savory Pies & Tarts

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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