Preheat your oven to 400 degrees F. This ensures that your biscuits will bake beautifully and turn golden brown.
In a 10-inch oven-safe skillet, melt 2 tbsp of butter over medium heat. Once melted, add in the onion, carrots, and celery. Sauté these vegetables for about five minutes, or until they become tender and fragrant. You’ll know they’re ready when the onion turns translucent.
Add in the garlic and cook for another minute. This will enhance the aroma and flavor of the filling.
Next, whisk in the all-purpose flour, thyme, salt, and black pepper. Cook this mixture for about two minutes, stirring continuously, until it’s well combined.
Gradually whisk in the chicken broth and milk. Keep stirring until the mixture thickens, becomes smooth, and starts to bubble. This step is crucial for achieving that creamy filling.
Once thickened, stir in the frozen peas and the shredded chicken. Allow this to cook until everything is heated through, then remove from heat and set aside.
In a medium bowl, combine the self-rising flour, garlic powder, sugar, salt, milk, and melted butter. Mix until just combined; be careful not to overwork the dough.
Gently fold in the cheddar cheese until evenly distributed. This will give your biscuits a delightful cheesy flavor.
Using a tablespoon, drop dollops of the biscuit dough over the chicken pot pie filling in the skillet. Leave about an inch between each biscuit for rising.
Bake in the preheated oven for about 20 minutes, or until the biscuits are lightly golden brown on top. The smell will be irresistible!
Once baked, let the skillet sit for about five minutes before serving. This allows the filling to set slightly and makes it easier to serve.
