Chicken Biscuit Pie

Printed from Jenn's Food Journey, adapted from Food Network Magazine

2 chicken breasts, cubed and cooked
2 Tablespoons unsalted butter
1 large carrot, peeled and chopped
2 stalks celery, chopped
1/2 sweet onion, diced
2 teaspoons chopped thyme
salt and pepper
1 Tablespoon whole grain mustard
3 Tablespoons flour
1 1/2 cup chicken broth
1/4 cup milk
For the biscuits-
1 1/2 cups Bisquick mix
1/2 milk (maybe more.. sorry I didn't measure)

Preheat oven to 375 degrees F.

In a cast iron skillet, over medium heat, melt the butter. Add the carrots, celery, onion and thyme. Season with salt and pepper. Cook, stirring occasionally, for 7-8 minutes or until the veggies are tender. Stir in the mustard then sprinkle in the flour. Cook for 2 minutes. Whisk in broth and milk. Add the chicken. Reduce heat to simmer and cook until the sauce thickens, about 3 minutes. Remove from heat and season to taste with salt and pepper.

Make the biscuits by mixing the Bisquick and milk together until combined. Drop dough in randoms areas on top of the chicken mixture. Place skillet into oven and bake until the biscuits are golden brown, about 10-15 minutes. Carefully remove from the oven and allow to cool for a few minutes before serving. Enjoy!