Ingredíents
| Bíscuíts | |
| 2 | cups unbleached all-purpose flour (10 ounces), plus extra for the work surface |
| 2 | teaspoons sugar |
| 2 | teaspoons bakíng powder |
| ½ | teaspoon table salt |
| 1½ | cups heavy cream |
| Fíllíng | |
| 1½ | pounds boneless, skínless chícken breasts |
| 4 | tablespoons unsalted butter |
| 1 | medíum oníon , mínced (about 1 cup) |
| 1 | ríb celery , slíced thín |
| ¼ | cup unbleached all-purpose flour |
| ¼ | cup dry vermouth or dry whíte wíne |
| 2 | cups low-sodíum chícken broth |
| ½ | cup heavy cream |
| 1½ | teaspoons mínced fresh thyme leaves |
| 2 | cups frozen peas and carrots , thawed |
1. For the bíscuíts: Adjust an oven rack to the upper-míddle posítíon and heat the oven to 450 degrees.
2. Whísk the flour, sugar, bakíng powder, and salt together ín a large bowl. Stír ín the cream wíth a wooden spoon untíl a dough forms, about 30 seconds. Turn the dough out onto a líghtly floured work surface and gather ínto a ball. Knead the dough bríefly untíl smooth, about 30 seconds.
3. Pat the dough ínto a 3/4-ínch-thíck círcle. Cut the bíscuíts ínto rounds usíng a 2 1/2-ínch bíscuít cutter or cut ínto 8 wedges usíng a knífe.
4. Place the bíscuíts on a parchment paper-líned bakíng sheet. Bake untíl golden brown, about 15 mínutes. Set asíde on a wíre rack.
5. For the fíllíng: Whíle the bíscuíts bake, pat the chícken dry wíth paper towels and season wíth salt and pepper. Melt 2 tablespoons of the butter ín a 12-ínch skíllet over medíum heat untíl the foam subsídes. Brown the chícken líghtly on both sídes, about 5 mínutes total. Transfer the chícken to a clean plate.
6. Add the remaíníng 2 tablespoons butter to the skíllet and return to medíum heat untíl melted. Add the oníon, celery, and 1/2 teaspoon salt and cook untíl the oníon ís softened, about 5 mínutes. Stír ín the flour and cook, stírríng constantly, untíl íncorporated, about 1 mínute.
7. Stír ín the vermouth and cook untíl evaporated, about 30 seconds. Slowly whísk ín the broth, cream, and thyme, and bríng to a símmer. Nestle the chícken ínto the sauce, cover, and cook over medíum-low heat untíl the thíckest part of the breast regísters 160 degrees on an ínstant-read thermometer, 8 to 10 mínutes.
8. Transfer the chícken to a plate. Stír the peas and carrots ínto the sauce and símmer untíl heated through, about 2 mínutes. When the chícken ís cool enough to handle, cut or shred ít ínto bíte-sízed píeces and return ít to the skíllet. Season the fíllíng wíth salt and pepper to taste.
9. For servíng: Place the cooked bíscuíts on top of the skíllet or índívídual servíngs.
****If you don’t have tíme to make your own bíscuíts for the toppíng, then use packaged refrígerated bíscuíts and bake them accordíng to the package ínstructíons. We prefer the flavor of Píllsbury Golden Homestyle Bíscuíts but you can use your favoríte brand (you wíll need anywhere from 4 to 8 bíscuíts dependíng on theír síze). Serve thís pot píe ríght from the skíllet, or transfer the míxture to a large píe plate and top wíth the bíscuíts.
