No one can turn away the homey flavors of chicken in a light cream sauce with biscuits. Though, the time it takes for homemade biscuits can easily be turned down. Author Mark Bittman gives you his solution with a stir-together dough for a weeknight pot pie.
Preheat oven to 450°F. In a saucepan heat 2 1/2 cups milk over medium until just steaming.
In a large bowl stir together 2 1/2 cups flour, the baking powder, and 1 tsp. salt. Add oil and 1 cup warm milk. Stir until dough is just mixed. (Lumps are OK.) If it's too dry and hasn't come together, stir in additional milk 1 tablespoon at a time. If dough is too wet, add 1 tablespoon flour and stir once. Dough should drop like biscuit batter from a spoon. Set aside.
Meanwhile, in an extra-large oven-safe skillet melt butter over medium. Add chicken, onion, carrots, and celery; sprinkle with salt and black pepper. Cook 10 to 15 minutes or until chicken is cooked through but not browned, turning occasionally. Cut into bite-size pieces.
Return chicken to skillet. Sprinkle with remaining 2 Tbsp. flour. Reduce heat to medium-low. Cook just until flour turns golden. Slowly pour in remaining 1 1/2 cups milk. Simmer, stirring occasionally, until sauce coats the back of a spoon. Stir in the peas; season to taste.
Drop dough mixture onto filling 1 heaping tablespoon at a time. (Space mounds of dough as evenly as you can, but don't bother to spread them.) Bake 15 to 20 minutes or until mixture is bubbling and crust is golden. Serve immediately. Serves 4 to 6.
(9 g saturated fat,
4 g polyunsaturated fat,
17 g monounsaturated fat),
147 mg cholesterol,
1359 mg sodium,
83 g carbohydrates,
6 g fiber,
13 g sugar,
41 g protein.