Skillet Chicken Pot Pie

I tried the HelloFresh meals for a week - here is my version of their Skillet Chicken Pot Pie. 

Ingredients:

(as I would make it next time)

1.5 cups (187 gram) flour, plus more for flouring work surface
1 tablespoon butter, diced
1 tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
2/3 milk (maybe 1/3 cup cream + 1/3 cup Greek yogurt stirred in)

1 - 1.5 cups cut up left over chicken
~16 ounces chicken broth
~1 cups leftover gravy -- (if you don't have leftover gravy, use more chicken broth cooked with some flour to thicken)2 to 4 tablespoons flour
1 or 2 carrots, diced
1 potato, diced
1 large onion, diced
2 tablespoons olive oil
1 stalk celery, diced
1/2 cup peas (or more celery)
~ 1/2 teaspoon fresh thyme (remove leaves from stem, mince a buit)
~ 1 or 2 leave fresh sage (minced)

Instructions:

1. Mix up the biscuit topping first. 
2. Sift flour, baking powder, sugar and salt through a sifter 2 times over a medium bowl.
3. By hand, gently stir in milk/cream until a shaggy dough forms.
4. Sprinkle work surface with a tablespoon of flour, then turn the dough 3 or 4 times on flour.
5. Pat into a small slab about 1/2" to 3/4" thick.
6. Wrap in plastic wrap, place in freezer for 15 minutes or so.
    
7. Pre-heat oven to 450 degrees.
8. Pre-cook diced veggies - cook potatoes and carrots  in shifts on a paper towel in the microwave.
9. At the same time, saute onions and celery in 2 tablespoons olive oil in an oven safe pan.
10. Mix leftover gravy and chicken broth, add to pan with onions and celery.
    (If making sauce from only chicken broth, sprinkle onions & celery with a couple of tablespoons flour, stir and cook for a minute or two. Add chicken broth and cook a couple of minutes to thicken.) 
11. Add pre-cooked potatoes & carrots to pan, peas, and diced chicken. 
12. Stir in thyme and sage.
    (You will cook skillet in oven if you have an oven safe pan, otherwise you should
    prepare a 9x13 baking dish sprayed with cooking spray and pour filling into it.)
13. Take biscuit dough out of freezer, place on floured work surface.
14. Cut dough into ~3/4" cubes. 
15. Scatter biscuits cubes over filling. 
16. Bake for 10 to 15 minutes to brown biscuits.

Carole's Notes:

This recipe is slightly adapted from HelloFresh. I liked the idea of a biscuit topping - I adapted it by cutting the biscuits into cubes. The biscuits are a bit lighter than the typical pie crust.
I think the original recipe took too long for a chicken pot pie. My version listed above starts with leftover chicken or turkey.

Overall - I liked receiving the ingredients in the mail. However, the recipes all seemed to need some fiddling, and basically served two people. I much prefer to have make enough for leftovers. (Doug does too - less pots to wash.) I added my own ingredients to make the pot pie serve 4.