2 tablespoons olive oil
Four chicken breasts
One yellow onion, diced
1 cup frozen peas
Two large carrots, diced
Two cloves garlic, minced
One bay leaf
1 teaspoon thyme (fresh or dried)
Salt and pepper
¼ cup all-purpose flour
¼ cup dry white wine
3 cups chicken stock
¼ cup full-fat milk or cream
2 cups self-rising flour
½ teaspoon salt
1 teaspoon garlic powder
½ cup butter, melted
1 cup milk
½ cup shredded cheese (optional)
Add the olive oil to a large, heavy-bottomed saucepan, and place it over a medium-high heat. Add the chicken, and cook until browned on all sides. Remove the chicken from the pot and set aside.
To the same pot, add the onion, carrots, garlic, bay leaf, thyme, salt and pepper. Cook five to 10 minutes, until vegetables start to soften. Dice up or shred the chicken.
Return the chicken to the pot, and add the peas and flour. Stir and cook for one additional minute before deglazing with the white wine. Be sure to scrape all the tasty fond off the bottom of the pot! Whisk the mixture well to ensure all of the flour is incorporated, and continue whisking as you add the stock and then the milk. Lower the heat to medium, simmering until the sauce becomes thick, about 15 minutes.
Preheat the oven to 400F.
In a large bowl combine the flour, salt, garlic powder, butter and milk until a homogenous, sticky dough forms.
Pour the pot pie filling into a large cast iron skillet. Using two spoons, drop medium-sized dollops of biscuit dough evenly across the filling. Sprinkle with cheese, if desired. Place the skillet in the oven and bake until the biscuits are golden brown, 15 to 20 minutes. Serve immediately.
