Using a large cast iron skillet over medium heat, place olive oil and add thyme, garlic, potatoes, celery, carrots and onions. Stir with a wooden spoon until the vegetables soften, about 5 to 7 minutes. Season with salt and pepper and then add flour. Continuously whisk until flour is cooked and well incorporated. Slowly stir in the broth and cream until mixture is smooth.
Add chicken and bring to a boil; simmer until thickened about 5 minutes. Stir in frozen peas, corn and parsley. Top with biscuits in an even layer, brush tops with egg wash.
Bake until biscuits are golden brown and filling is bubbling, about 25 minutes. Serve immediately.
Video
Notes
Substitute milk for the cream to save a few calories.
If biscuits start to get too brown on top, place a sheet of foil over them until pot pie is done baking.
Don't be afraid to make this your own, use the ingredients and seasoning that you prefer!
You can use any leftover meat for this skillet pot pie. Things like:
Leftover turkey
Leftover beef
Pork that is leftover
Leftover chicken
Or, just make this into a savory vegetable pot pie using things like: