Skillet Chicken Pot Pie with Black Pepper Biscuits

Steps

1. Heat the oven to 425°F. Melt 1 tbsp of the filling butter in a 12-inch cast-iron skillet over medium-high heat. Season the chicken with 1/2 tsp salt and brown 5–6 minutes, until golden; transfer to a plate.
2. Melt the remaining 3 tbsp filling butter in the skillet over medium heat. Add the onion, carrots, celery and mushrooms and cook 8–10 minutes, until the mushrooms are browned and the vegetables soften. Add the garlic and thyme for 1 minute.
3. Sprinkle in 1/3 cup flour and stir 2 minutes. Gradually whisk in the stock and cream and simmer 3–4 minutes, stirring, until thick enough to coat a spoon. Stir in the chicken, peas, Dijon, lemon juice, 1/2 tsp salt and a few grinds of pepper. Turn off the heat.
4. For the biscuits, whisk 2 cups flour, the baking powder, baking soda, cracked pepper and remaining 1/2 tsp salt in a bowl. Cut in the cold butter with your fingertips until it is in pea-size pieces.
5. Add the buttermilk and stir with a fork just until a shaggy dough forms; do not overmix.
6. Drop 8 large spoonfuls of dough over the filling, leaving small gaps between them. Bake 22–25 minutes, until the biscuits are deep golden and the filling is bubbling at the edges.
7. Rest 10 minutes before serving so the filling thickens.

Kitchen tip

Keep the biscuit butter and buttermilk cold right up to mixing; cold butter makes steam pockets and fluffy layers. A shaggy, slightly lumpy dough is exactly right. Make the filling up to 2 days ahead and refrigerate; bring it back to a simmer on the stove before topping with freshly made biscuits so the bottoms cook through. Leftover Thanksgiving turkey is perfect in place of the chicken: skip the browning and add 3 cups shredded turkey with the peas.

General nutrition information, not medical advice. Talk to your own healthcare provider about your needs.