Name: One-Pot Chicken and Biscuits
Cook time: 1 hour
Total time: 1 hour 45 minutes
Yield: 8 servings
Ingredients: 1½ cups all-purpose flour; 2 tsp. baking powder; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; 6 Tbsp. chilled unsalted butter, cut into pieces; ½ cup plus 2 Tbsp. heavy cream; 1 Tbsp. vegetable oil; 1 lb. skinless, boneless chicken thighs (about 4); 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, divided, plus more; 2 Tbsp. unsalted butter, divided; 1 small onion, cut into ½" pieces; 1 medium carrot, scrubbed, cut into ½" pieces; 1 medium (5–8 oz.) waxy potato (such as red), cut into ½" pieces; 2 celery stalks, any leaves coarsely chopped and reserved, cut on a diagonal into ½" pieces; 2 garlic cloves, finely chopped; 1 tsp. dried thyme; ½ tsp. freshly ground pepper, plus more; 2 Tbsp. all-purpose flour; ½ cup dry white wine; 1 cup low-sodium chicken broth or water; ½ cup heavy cream, plus more for brushing; ½ cup fresh or frozen peas; Flaky sea salt (optional)

A chicken pot pie topped with biscuit crumbles baked in a cast iron skillet.

Photo by Joseph De Leo, Food Styling by Kaitlin Wayne

This easy chicken and biscuits recipe is all about the topping, and I’d pit a biscuit-clad savory pie over a fussier one capped with pie crust or puff pastry any day. The loosely scattered drop biscuit layer adds an enticing, fluffy texture and crispy top that contrasts the creamy filling, and biscuit dough takes a fraction of the prep time of those other pastries. Plus, you only need one bowl and one cast-iron skillet to get this dish on the table. To make it weeknight-friendly, you can even make the biscuit dough a few days before and store it in the fridge. Keep it simple and classic, or dress up your biscuit topping by adding ¼ cup grated aged cheddar, or 1 tsp. dried thyme, parsley, or rosemary.