One-Pot Chicken and Biscuits

Dough

Step 1

Whisk1½ cups all-purpose flour,2 tsp. baking powder, and½tsp. Diamond Crystal or ¼ tsp. Morton kosher saltin a large bowl to combine. Add6 Tbsp. chilled unsalted butter, cut into pieces, and toss to coat. Work in butter with your fingers until mixture resembles coarse crumbs. Add½ cup plus 2 Tbsp. heavy creamand stir with a fork until a shaggy dough forms and no dry bits of flour remain. Chill 20 minutes.

Do ahead:Dough can be made 2 days ahead. Cover tightly and keep chilled.

Filling and assembly

Step 2

Place a rack in middle of oven; preheat to 450°. Heat1 Tbsp. vegetable oilin a 10" cast-iron skillet over medium-high. Season1 lb. skinless, boneless chicken thighs (about 4)on both sides with½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Arrange chicken thighs in pan in a single layer and cook, undisturbed, until golden brown underneath, 5–7 minutes. Turn over and cook until almost cooked through, about 4 minutes. (Chicken will finish cooking through in the oven.) Transfer to a cutting board; let cool slightly, then cut into 1" pieces.

Step 3

Reduce heat to medium and melt1 Tbsp. unsalted butterin pan (no need to clean). Add1 small onion, cut into ½" pieces,1 medium carrot, scrubbed, cut into ½" pieces, and½ tsp. Diamond Crystal or ¼ tsp. Morton kosher saltand stir to coat. Cook, stirring often, until onion is translucent, about 3 minutes. Add1 medium (5–8 oz.) waxy potato (such as red), cut into ½" pieces,2 celery stalks, cut on a diagonal into ½" pieces,2 garlic cloves, finely chopped,1 tsp. dried thyme,½ tsp. freshly ground pepper, and remaining1 Tbsp. unsalted butter. Cook, stirring, 1 minute, then add2 Tbsp. all-purpose flourand stir to coat vegetables. Cook, stirring often, until flour coating is golden and nutty-smelling, about 3 minutes.

Step 4

Add½ cup dry white wine, scraping up any browned bits from bottom of pan. Bring to a boil and cook until wine is reduced by half, about 2 minutes. Add1 cup low-sodium chicken broth or waterand bring to a simmer. Reduce heat to low, cover pan, and cook until mixture is thickened a bit, about 4 minutes.

Step 5

Uncover pan and stir chicken,coarsely chopped celery leaves(if using),½ cup heavy cream, and½ cup fresh or frozen peasinto filling. Taste and season with more kosher salt if needed.

Step 6

Dollop golf-ball–size pieces of dough over filling. Brush with cream and season with pepper andflaky sea salt(if using). Place skillet on a baking sheet to catch any drips and transfer to oven. Bake until biscuits are golden brown and filling is bubbling, 25–30 minutes. Let cool slightly before serving.