Skillet Chicken Pot Pie

Here is another one-pot meal that's easy and quick to make.  Serving this with a salad, such as the Kale Salad we posted earlier, makes a nice dinner for two.

1. In a large-size pot or a 4-to-5Qt dutch oven,  add the following into the pot: (1) 4 chicken thighs or 2-3 chicken breasts (coarsely diced), (2) 4 potatoes (peeled and diced), (3) 2-3 carrots (diced), (4) 1-2 cups of frozen peas, (5) 1 onion (diced), (6) 1/2 tsp of garlic powder or 2-3 cloves of garlic (mined), (7) 1/2 tsp of cumin (optional, to rid unpleasant chicken taste, if any), (8) [optional] 1 cup of Half and Half (or milk, or water, for thinner stew), (8) a 22-oz can of Cream of Chicken soup, or, 1.5 cups of chicken broth and 3 cups of water, bought to a gentle boil and thickened by KoKuMaRo Stew Cream (from a Chinese or Japanese market);  or, thickened by stirring in a homemade thickening cream (i.e., 1/4 cup of all purpose flour, 1/4 cup of corn starch, 1/4 cup of milk, with water gradually stirred in to make a thickened fluid).  Turn on high heat, mix the content in the pot evenly, bring to boil, then let simmer for 30 minutes with lid on (stir every 10 minutes to prevent the bottom from sticking to the pot). At the end, sprinkle 1/4- 1/2 tsp of black pepper (Season to taste with salt).  Note- I used frozen chicken thighs, frozen carrots, and frozen peas.  After peeling, potatoes need to be immersed in water to prevent from discoloring.  Alternatively, add 2 Tbsp of vegetable oil into the pot, saute' garlic, onion, and chicken, season with cumin (5-6 minutes), add cream of chicken soup (or KoKuMaRo Stew Cream), half and half (or milk, or water), potato, carrots, and peas, bring to boil, then let simmer for 25-30 minutes. 
2. While the pot is simmering, bake 8-12 frozen biscuits, following the instructions from the product package.  Alternatively, place frozen (or out-of-a-tube) bsicuit dough on top of the fully cooked chicken stew, and baked in the oven at 375-deg-F till the biscuit is golden brown (~15-20 minutes; must've cooked the stew in an oven-safe pot or dutch oven).  Note- I used Pilsbury Frozen Biscuits (375-deg-F, till golden brown, ~20 minutes from frozen, ~15 minutes if defrosted, in Oven or Toaster Oven).  Also I used a 5-Qt cast iron dutch oven.
3. Place the freshly-baked biscuits on top of the simmering chicken stew to fully cover the surface of the stew.  Bring the whole pot to the table and serve.  Here is a picture of the finished product (with the biscuits slightly over-baked).