Step 1

Preheat oven to 400F.

Step 2

In a large cast iron skillet (or other oven-safe skillet) heat the oil and butter over medium.

Step 3

Add the onion, carrots and celery and thyme and cook until the veggies begin to soften.

Step 4

Add the garlic and cook a further 2 minutes (be careful not to burn the garlic)

Step 5

Season with salt and pepper, then blend in the flour (it will be thick)

Step 6

Cook for a minute or two, then whisk in the stock cream/half n half.

Step 7

Cook, stirring constantly until the mixture thickens.

Step 8

Add the chicken, and bring to a boil, and simmer for 5 minutes.

Step 9

Add the frozen peas and parsley.

Step 10

Top the mixture with biscuits, and brush with the egg.

Step 11

Bake about 20 to 25 minutes – keep an eye on the tops of the biscuits!

Step 12

Remove from oven and let stand for a few minutes.

Step 13

Devour.