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Skillet Biscuit Pot Pie

Judy Kim
  • 40 minutes
  • Serves 4

INGREDIENTS

2

Chicken breasts, cut into 1/2" cubes

2

Carrots, large

2

Celery stalks

2 cloves

Garlic

1

Onion

2 tbsp

Parsley, fresh

1 cup

Peas, frozen

1 tsp

Thyme, dried

1

Egg, large

2 cups

Chicken broth, low-sodium

1/4 cup

All-purpose flour

1

Black pepper, Freshly ground

1

Kosher salt

2 tbsp

Olive oil, extra-virgin

1

package Biscuits

1/4 cup

Heavy cream