Skillet Chicken Pot Pie with Cheddar Biscuit Crust

heygrillhey.com

dnburt

subheading: SKILLET CHICKEN POT PIE:

1 pound boneless skinless chicken thighs

1 Tablespoon olive oil

1 cup carrots (chopped)

1 cup celery stalks (chopped)

1 medium yellow onion (minced)

3 cloves garlic (minced)

4 Tablespoons butter

4 Tablespoons all-purpose flour

4 cups chicken stock

1 cup frozen peas (thawed)

2 Tablespoons fresh parsley (chopped)

2 teaspoons salt

1 teaspoon black pepper

subheading: CHEDDAR BISCUIT CRUST:

1 ¾ cups all-purpose flour

1 Tablespoon plus 2 teaspoons baking powder

2 teaspoons sugar

½ teaspoon salt

3 Tablespoons shortening

4 Tablespoons cold unsalted butter (cut into ¼ inch pieces)

1 ½ cups sharp cheddar (shredded)

¾ cup whole milk

subheading: GARLIC BUTTER:

4 Tablespoons unsalted butter (melted)

1 Tablespoon garlic salt

1 Tablespoon fresh parsley (chopped)

Directions at heygrillhey.com

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