Skillet Chicken Pot Pie with Homemade Biscuits and Thyme Gravy

Heat 2 tablespoons butter in a medium oven-proof pan over medium heat. Add the celery, onion, carrot, garlic, and thyme to the pan and cook for 8-10 minutes, stirring occasionally, until very soft. Season with salt and pepper.

Make the biscuit dough: In a medium bowl, whisk together ½ cup flour, 1 ½ teaspoons baking soda (measure, we sent more), ½ teaspoon sugar, and ¼ teaspoon salt. HINT: If you have a sifter, feel free to use it here! Gently stir in 1/3 cup heavy cream (measure, we sent more) until a very shaggy dough forms. Sprinkle your counter with 1 tablespoon flour, then turn the mixture out onto the counter and briefly knead into a ball. Press into a 1-inch thick disk, wrap with plastic, and place in the freezer to chill.

Make the gravy: Sprinkle 2 tablespoons flour over the vegetables in the pan. Stir to combine and cook for 1 minute. Very slowly whisk 2 cups water and the chicken stock concentrates into the pan. Bring to a boil, then reduce to a simmer for 6-8 minutes, until very thick. Taste and season with salt and pepper. Remove from heat. TIP: For a more decadent filling, stir the remaining cream into the gravy.

Cook the chicken: While the gravy simmers, heat a drizzle of oil in a large pan over medium-high heat. Season the chicken breast on all sides with salt and pepper. Add the chicken to the pan and cook 4-5 minutes per side, until cooked through. Set aside to rest for 5 minutes.

Form the biscuits: Remove the biscuit dough from the refrigerator and place onto a lightly floured surface (you can use any remaining flour for this). Lightly press into a ¾-inch thick square. Cut into 4 quarters.