Skillet Chicken Pot Pie with Biscuits

adapted from: America's Test Kitchen Cookbook

1 1/2 Lbs. boneless, skinless chicken breasts

salt and pepper

4 Tbl. butter

1 medium onion, minced

2 stalks celery, sliced thin

1/4 c. all purpose flour

1/4 c. dry white wine or broth

2 c. low-sodium chicken broth

1/2 c. heavy cream (or 1/4 c. milk and 1/4 c. cream)

1 1/2 tsp. fresh thyme leaves, minced

2 c. frozen peas, carrots, corn medley, thawed

1 batch buttermilk biscuits or store-bought biscuits

While your biscuits bake, pat the chicken dry with paper towels and season with salt and pepper.  Melt 2 Tbl. of the butter in a 12-inch skillet over medium heat until the foam subsides.  Brown the chicken lightly on both sides, about 5 minutes total.  Transfer the chicken to a clean plate.  Add the remaining 2 Tbl. butter to the skillet and return to medium heat until melted.  Add the onion, celery and 1/2 tsp. salt and cook until the onion is softened, about 5 minutes.  Stir in the flour and cook, stirring constantly, until incorporated, about 1 minute.  Stir in the wine and cook until evaporated, about 30 seconds.  Slowly whisk in the broth, cream and thyme and bring to a simmer.  Nestle the chicken into the sauce, cover and cook over medium-low heat until the thickest part of the breasts registers 160-165 degrees on an instant-read thermometer, 8-10 minutes.  

Transfer the chicken to a plate.  Stir the thawed vegetables into the sauce and simmer until heated through, about 2 minutes.  When the chicken is cool enough to handle, cut or shred it into bite-sized pieces and return it to the skillet.  Season the filling with salt and pepper, to taste.  For serving: transfer the filling to a large pie plate and arrange the biscuits over the top, or serve directly from the skillet, topping individual portions with the biscuits. Serves: 4-6