Rustic Chicken and Root Vegetable Skillet Pot Pie with Drop Biscuits

Preheat your oven to 400°F (200°C). Remove the skin and bones from the 2 lbs of leftover bone-in skin-on chicken thighs from Day 1, then shred the meat into bite-sized pieces and set aside.

Wash, peel, and dice 2 medium carrots and 2 medium celery stalks. Peel and dice 1 medium yellow onion. Mince 3 cloves of garlic. Finely chop 2 tsp of fresh thyme and 1 tsp of fresh rosemary.

In a 10-inch oven-safe skillet (preferably cast iron), melt 2 tbsp of unsalted butter over medium heat. Add the diced onion, carrots, and celery. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables begin to soften.

Add the minced garlic, 2 tsp of chopped thyme, and 1 tsp of chopped rosemary to the skillet. Sauté for 1 minute until highly fragrant.

Add another 3 tbsp of unsalted butter to the skillet and let it melt. Sprinkle 1/3 cup of the all-purpose flour over the vegetables. Stir constantly for 2 minutes to cook out the raw flour taste and form a rich roux.

Slowly pour in 2.5 cups of chicken broth and 1/2 cup of heavy cream, whisking continuously to prevent lumps. Bring the mixture to a simmer and cook for 5 minutes, scraping up any flavorful browned bits from the bottom of the skillet, until the gravy has thickened.

Stir the shredded leftover chicken and 1 cup of frozen sweet peas into the gravy. Season with 1 tsp of kosher salt and 1/2 tsp of black pepper. Reduce the heat to low to keep the filling warm while you make the biscuit dough.

In a medium bowl, whisk together the remaining 1.5 cups of all-purpose flour, 2 tsp of baking powder, 1/4 tsp of baking soda, and 1/2 tsp of kosher salt.

Melt the remaining 4 tbsp of unsalted butter. In a small bowl, whisk the melted butter into 3/4 cup of cold buttermilk until small clumps form. Pour this wet mixture into the dry ingredients and stir gently with a spatula just until a sticky dough forms (do not overmix).

Drop the biscuit dough in 6 to 8 large, rustic mounds directly on top of the simmering chicken and vegetable filling in the skillet.

Transfer the skillet to the preheated oven and bake for 20 to 22 minutes, or until the drop biscuits are deeply golden brown and cooked through, and the rich gravy is bubbling around the edges.

Remove from the oven and let the pot pie rest for 5 minutes before serving to allow the gravy to set slightly.