Prep Time: 35 min. Total Time: 50 min. Servings: 2
This skillet chicken pot pie topped with tender biscuits comes together in just minutes for a quick weeknight meal for two.
Heat oven to 375°F. Bake biscuits as directed on can.
In 10-inch nonstick skillet, melt butter over medium heat. Add onion, carrots and mushrooms; cook 3 to 4 minutes, stirring occasionally, until carrots are crisp-tender. Stir in flour, thyme, salt and pepper until well blended. Gradually stir in broth and milk. Increase heat to medium-high. Cook 4 to 6 minutes, stirring frequently, until mixture boils and is thickened. Stir in chicken and frozen peas. Reduce heat to medium-low.
Cut 3 baked biscuits into 4 pieces each (reserve remaining 2 biscuits for another use). Arrange biscuits on top, slightly pressing into chicken mixture. Cook 2 to 3 minutes longer or until thoroughly heated.