Skillet Chicken Pot Pie

Season chicken thighs with salt, pepper, and garlic. Cook in a large oven-safe skillet until golden brown and cooked through. Remove, chop, and set aside. In the same skillet, add diced onion and cook until tender. Add fresh garlic and butter. Once the butter melts, scrape up all those flavorful browned bits from the bottom of the pan. Sprinkle in the flour and stir until combined. Slowly pour in the chicken broth and milk, stirring as you go. Add another pinch of salt and the Italian seasoning to the sauce. Bring to a simmer and cook until the sauce thickens. Stir in the frozen peas and carrots and chopped chicken.

For the homemade buttermilk biscuits: For a quick buttermilk substitute, use 1 tbsp vinegar in a measuring cup and fill the rest to 1 cup with milk; let sit for 5 minutes. Mix 2½ cups all-purpose flour, 2 tbsp baking powder, 1 tsp salt, 2 tsp honey, ½ cup very cold cubed butter, and 1 cup cold buttermilk until a dough forms. Turn onto a lightly floured surface and roll out. Fold the dough in half, turn, and repeat a few times to create flaky layers. Roll out and cut into 12 biscuits. Place over the chicken pot pie filling and bake at 400°F for 20–25 minutes, or until the biscuits are golden and cooked through.