Skillet Chicken Pot Pie

Ingredients

• 3 boneless skinless chicken breasts
• 1 chopped onion
• 1 stalk celery
• 1/4 cup flour
• 1 (15 ounce) can chicken broth
• 1/3 cup vermouth
• 1 teaspoon thyme
• 1/2 teaspoon marjoram
• salt and pepper
• 1 (16 ounce) bag frozen peas and carrots
• 6-8 prepared biscuits (depending on the size)

Directions

1. 1

   Brown chicken breasts in olive oil on just ONE side, about 4 minutes. Remove to plate.

2. 2

   Sprinkle onion and celery with flour, toss thoroughly, and add to skillet with chicken drippings. Saute.

3. 3

   Add chicken broth and vermouth, herbs and seasonings stir thoroughly until thickened and bubbly.

4. 4

   Place chicken breasts and drippings back in skillet, reduce heat, and cover, simmering for about 15 minutes.

5. 5

   While simmering, bake biscuits.

6. 6

   When biscuits are done, take the chicken out of the sauce, let cool slightly, chop, and return to skillet.

7. 7

   Top with biscuits and serve.