Prep: 1. Preheat oven to 450. 2. Cut carrot and chicken. Sprinkle with salt and pepper. 3. Grate cheese (for filling and biscuits). Make: 1. Heat butter in a medium oven-safe skillet over medium-high heat. Cook chicken until lightly browned, about 2 minutes each side. 2. In a separate bowl, whisk together flour and milk 3. Add chicken broth to skillet. Whisk in milk/flour mixture until completely combined. 4. Mix in vegetables, cheese, and thyme and reduce heat to medium low. Allow mixture to come to a boil, stirring frequently. 5. Meanwhile, mix together all biscuit ingredients. 6. Once filling has come to a boil drop spoonfuls of biscuit dough evenly over the top of the filling. Bake for 10-12 minutes. (If biscuits aren't brown at 12 minutes broil for about 1 minute).
This great take on chicken pot pie is amazing! Feel free to use other vegetables if you prefer, broccoli and cauliflower are also good. Or use extra veggies in place of the chicken for a vegetarian version. Take this up a notch by adding in 1/2 teaspoon of dried mustard!