Chicken Pot Pie with Biscuits

Ingredients

Directions

1. Preheat oven to 400°F (200°C). In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat, add onion, carrots, and celery; sauté 5-6 minutes until softened.

1. Stir in garlic, cook 1 minute, then sprinkle flour over vegetables, stir and cook 2 minutes.

1. Slowly whisk in chicken broth, bring to simmer, and let sauc ethicken for 3-4 minutes. Reduce heat to low, stir in Greek yogurt, thyme, parsley, salt, and pepper.

1. Stir in shredded chicken and frozen peas, let cook 2 more minutes, then turn off heat.

1. In a bowl, whisk flour, baking powder, salt, and garlic powder; cut in butter until pea-sized lumps form, then mix Greek yogurt and milk until dough just comes together.

1. Drop 1/4-cup scoops of dough on top of chicken filling (makes about 6 biscuits), leaving a little space between each.

1. Brush biscuit tops with milk (optional), transfer skillet to oven, and bake 18-22 minutes or until biscuits are golden brown and filling is bubbly.
2. Cool 5 minutes before serving.
3. Enjoy!