Skillet Chicken Pot Pie

Lightly Toasted's Note:

This recipe was shown on an episode of America's Test Kitchen. I use Steve G's Flaky Biscuit Flaky Biscuits. You could use canned biscuits, but his are so quick and so easy, I'd rather not have all the artificial ingredients.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 3 boneless skinless chicken breasts
• 1 chopped onion
• 1 stalk celery
• ¼ cup flour
• 1 (15 ounce) can chicken broth
• 1⁄3; cup vermouth
• 1 teaspoon thyme
• ½ teaspoon marjoram
• salt and pepper
• 1 (16 ounce) bag frozen peas and carrots
• 6 -8 prepared biscuits (depending on the size)

Directions:

1. Brown chicken breasts in olive oil on just ONE side, about 4 minutes. Remove to plate.
2. Sprinkle onion and celery with flour, toss thoroughly, and add to skillet with chicken drippings. Saute.
3. Add chicken broth and vermouth, herbs and seasonings stir thoroughly until thickened and bubbly.
4. Place chicken breasts and drippings back in skillet, reduce heat, and cover, simmering for about 15 minutes.
5. While simmering, bake biscuits.
6. When biscuits are done, take the chicken out of the sauce, let cool slightly, chop, and return to skillet.
7. Top with biscuits and serve.