UNSalted butter chicken breasts yellow onion carrots celery russet potato garlic all-purpose flour chicken stock whole milk fresh rosemary fresh thyme fresh sage frozen peas S&P Extra flaky biscuits
Preheat the oven to 375 degrees F. Chop vegetables and pre-measure ingredients according to the ingredients list.
Add 2 tablespoons of the butter to a 12-inch oven-safe skillet over medium heat. Season the chicken breasts with salt & pepper. Place the chicken in the skillet, browning 2-3 minutes per side. Transfer skillet to the oven. Roast for 15-20 minutes, or until 165 degrees F. Set aside to cool slightly. Once cool enough to handle, carefully shred the chicken into bite-sized pieces.
Place the skillet back over medium heat. Add the remaining 2 tablespoons of butter. Once melted, add in the onion, carrots, celery, and potato. Season with salt & pepper as desired. Stir to combine. Cook, stirring occasionally, for 5-7 minutes, until the veggies are softened and slightly browned. Add the garlic and cook for another 1-2 minutes, until fragrant.
Sprinkle flour over the softened veggies and stir. Cook for 1-2 minutes, until deeply browned. While scraping the bottom of the skillet with a wooden spoon, slowly pour in the chicken stock. While stirring constantly, slowly pour in the milk. Add the rosemary, thyme, and sage. Bring to a simmer and cook for 4-5 minutes, stirring occasionally, until thickened slightly. Taste and season with additional kosher salt & ground black pepper as desire
Stir the shredded chicken and frozen peas into the chicken pot pie filling. Arrange the extra flaky biscuits over top. In a small bowl, combine the melted butter, chopped herbs, & garlic. Brush the herb butter over the biscuits and finish with a sprinkling of flaky salt as desired. Your skillet will be very full, this is expected!
Carefully transfer the skillet to the oven. Bake 20-25 minutes, until the biscuits are golden & cooked through. Carefully remove from the oven and cool slightly.