Skillet Chicken Pot Pie

This is an easy and tasty meal to pull together. It is great for a family, and it looks visually appealing.

1 tablespoons olive oil
3 boneless, skinless chicken breasts, cut into 1" chunks (I used 4 to 5 cups pre-cooked, shredded rotisserie chicken so I could skip over that initial step below)
kosher salt
freshly ground black pepper
1/2 onion, chopped
2 medium carrots, peeled and chopped (I used frozen peas and carrots)
2 stalks celery, chopped
2 teaspoons fresh thyme (I used dried)
3 tablespoons flour
1 large potato, peeled, cubed, and cooked
1 1/2 cups frozen peas
2 cups chicken broth
4 tablespoons heavy cream
1 can refrigerated biscuit dough
1 egg, lightly beaten

Preheat oven to 350�. In a large skillet over medium heat, heat oil. Add chicken and season with salt and pepper. Cook until browned on all sides and remove from skillet. Add onion, carrots, celery, and thyme and cook until vegetables are soft, 4-5 minutes. Sprinkle flour over vegetables and cook 2-3 minutes more. Add chicken broth and bring to a simmer, cooking 8-10 minutes more, until slightly thickened. Turn off heat and stir in cream, peas, potato, and chicken. Remove biscuits from can and slice in half horizontally. Arrange, overlapping, in a ring on the outer circle of the skillet. Brush with egg wash and bake until golden, 25-30 minutes. Serve.