Skillet Chicken Pot Pie

• 3 boneless skinless chicken breasts
• 1 chopped onion
• 1 stalk celery
• 14 cup flour
• 1 (15 ounce) can chicken broth
• 13 cup vermouth
• 1 teaspoon thyme
• 12 teaspoon marjoram
• salt and pepper
• 1 (16 ounce) bag frozen peas and carrots
• 6 -8 prepared biscuits (depending on the size)

1. Brown chicken breasts in olive oil on just ONE side, about 4 minutes.
2. Remove to plate.
3. Sprinkle onion and celery with flour, toss thoroughly, and add to skillet with chicken drippings.
4. Saute.
5. Add chicken broth and vermouth, herbs and seasonings stir thoroughly until thickened and bubbly.
6. Place chicken breasts and drippings back in skillet, reduce heat, and cover, simmering for about 15 minutes.
7. While simmering, bake biscuits.
8. When biscuits are done, take the chicken out of the sauce, let cool slightly, chop, and return to skillet.
9. Top with biscuits and serve.

chicken breasts, onion, celery, flour, chicken broth, vermouth, thyme, marjoram, salt, carrots

Taken from www.food.com/recipe/skillet-chicken-pot-pie-303682 (may not work)