Skillet Chicken Pot Pie

In cast iron skillet heat oil and melt butter medium heat. Add onion, celery, carrots and thyme and cook until veggies are soft.

Add garlic and cook about 2 minutes. Season with salt and pepper. Blend in flour and cook another minute.

Whisk in chicken broth and heavy cream stirring constantly until thickened.

Stir in chicken, bring to a boil then simmer for 5 minutes.

Remove from heat. Add peas and parsley and mix well. Top with biscuits and cook in oven at 400 for about 20 minutes.