1 tbsp olive oil
1 lb boneless chicken breast, cut into one-inch chunks
Salt and pepper to taste
1 tbsp butter
1 small onion chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
2 tsp fresh thyme or 1 tsp dried thyme
3 tbsp flour
2 cups chicken stock
1 ½ cups frozen peas
2 tbsp heavy cream
1 can refrigerated biscuit dough
1 egg, beaten
In a large skillet, heat the olive oil. Add chicken, salt and pepper and cook until browned, remove to a bowl.
Melt butter in skillet, add onion, carrots, celery and thyme. Cook, stirring often until veggies start to soften, about 5 minutes. Stir in flour to coat vegies and cook two more minutes.
Add chicken stock, bring to a simmer and cook 8-10 minutes until it starts to thicken. Stir in peas, cream and cooked chicken. Simmer another minute or two.
Cut biscuits in half, horizontally. Arrange, overlapping around the outer portion of the skillet. Brush biscuits with beaten egg. Bake about 25 minutes at 350 degrees.
