Skillet Chicken Potpie

Oh how I love my new favorite cookbook!

Ingredients:

Biscuits:
1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. buttermlik
3 Tbsp. unsalted butter, melted

Filling:
6 Tbsp. all-purpose flour
1 1/2 lbs. boneless, skinless chicken breasts (3-4)
Salt and pepper
1 Tbs. canola oil
1 lb. carrots (about 6), peeled and cut into 1/4-inch-thick rounds
2 red bell peppers, stemmed, seeded, and chopped coarse
1 onion, minced
1 celery rib, sliced 1/4 inch thick
2 garlic cloves, minced
2 tsp. minced fresh thyme
4 c. low-sodium chicken broth
1/3 c. dry sherry  (I didn't have any, I just used extra broth)
2 bay leaves
4 oz. baby spinach (about 4 cups)
3/4 c. frozen peas
3 Tbsp. half-and-half
2 Tbsp. minced fresh parsley

Directions:

For the biscuits:
1. Preheat oven to 425.  Whisk the flour, baking powder, baking soda, and salt together.  In a separate bowl, whisk the buttermilk and melted butter together.  Gently stir the buttermilk mixture into the flour mixture until just combined and no pockets of flour remain.
2. Divide the doug evenly into 6 pieces, shape into balls and space them evenly on a baking sheet lined with parchment paper.  Bake about 10 minutes, until the biscuits have risen and set but are still pale.

For the filling:
3. Toast the flour in a 12-inch skillet over medium-high heat, stirring often, until fragrant and light golden, about 5-7 minutes.  Transfer the flour to a large bowl to cool.  Wipe the skillet clean with a paper towel.
4. Pat the chicken dry and season with salt and pepper.  heat the oil in the skillet over medium-high heat until just smoking. Add the chicken and cook until browned on one side, 3-4 minutes.  Transfer the chicken to a plate.
5. Add the carrots, bell peppers, onion, and celery to the skillet and cook, stirring occasionally until they are soft, 7-9 minutes.  Stir in the garlic and thyme and cook until fragrant about 30 seconds.
6. Whisk the broth and bay leaves into the bowl of toasted flour until evenly combined, and then whisk the mixture into the skillet.  Add the chicken, bring to a simmer, cover, and cook over medium-low heat until the chicken registers 160-165 on an instant read thermometer, about 12 minutes.
7. Transfer the chicken to a plate and shred it.  Meanwhile, continue to simmer the sauce over medium-high heat until the vegetables are tender and the sauce is thickened, about 5-8 minutes.
8. Discard the bay leaves. Stir in the spinach, a handful at a time, until wilted, about 1 minute.  Off the heat, add in the chicken, peas, half-and-half, and parsley.  Season with salt and pepper.
9. Arrange the biscuits on top of the filling in the skillet, about 1 1/2 inches apart.  Transfer the skillet to the oven and bake until the biscuits are golden and the filling is bubbling, about 10 minutes.  Let cool for 5 minutes before serving.