A comforting skillet dinner with tender chicken, vegetables, creamy sauce, and golden biscuits baked on top.

1 (10.5-ounce) can condensed cream of chicken soup

⅓ cup whole milk

2 garlic cloves, finely minced

1 teaspoon dried thyme

½ teaspoon dried parsley

½ teaspoon cracked black pepper

Salt, to taste

1½ pounds boneless, skinless chicken breast, cut into bite-size pieces

3 medium carrots, diced

2 celery stalks, diced

½ cup peas (optional)

1 package refrigerated biscuit dough (16 ounces)

Olive oil, as needed

2 tablespoons butter, melted

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1. Preheat oven to 350°F.

2. Heat olive oil in an oven-safe skillet over medium-high heat and sauté carrots and celery until softened.

3. Add chicken and cook until fully done.

4. Whisk soup, milk, garlic, herbs, pepper, and salt.

5. Stir sauce into skillet and remove from heat.

6. Top with biscuits and brush with butter.

7. Bake uncovered for 25 minutes until golden.

8. Rest 5 minutes before serving.

If biscuits brown too quickly, loosely cover with foil and continue baking.