Ann's Biscuits - CheddarChive, and Garlic (2 per person)
4chicken breastsdiced
1/4cupbutter
1small white onionfinely chopped
3carrotschopped
1/2cupfrozen peasI always use way more though
1/2cupfrozen cornagain, my kids will tell you I add too many vegetables
1 1/2cupschicken broth
1/4cupall-purpose flour
1/2cuphalf & half
1tbsfresh thyme
1tbsfresh parsley
salt & pepper
Instructions
Preheat the oven to 350F
Grease a cast-iron skillet with a little butter, season the chicken with a little salt and pepper, and cook until cooked through, but not completely browned. Remove from skillet and set aside.
Add the remaining butter to the skillet along with the onion. Cook until the onion is translucent.
Add the flour, and stir, and then slowly add the half & half, using a whisk to combine until thick.
Add in the carrots, peas, corn, chicken broth, thyme, and parsley, and stir until heated through.
Return the chicken to the pan, and stir to combine.
Transfer the cast-iron skillet to the oven and bake for 25 minutes.
Once the timer has gone off, add the baking tray of biscuits to the oven and bake everything for a further 7-8 minutes.
Remove the biscuits from the oven and place them carefully on top of the pot pie mixture. Return to the oven for a further 4-5 minutes.