SKILLET CHICKEN POT PIE

1 lemon
1 tbsp olive oil
1 - 1/2 lbs chicken, boned, skinned, cut-up into bite-size pieces
2 medium-size carrots, sliced
1 medium onion, finely chopped
1 medium celery stalk, sliced thin
1 3/4 cups chicken broth
1/2 tsp salt
1/4 tsp thyme
1/8 tsp pepper
3 tbsp cornstarch
1 1/2 + 1/3 cups milk
1 cup baking mix (is Bisquick)
1 cup peas, preferably frozen peas

Cut 3 strips of peel from lemon and set aside.

In a large deep skillet, heat 2 teaspoons of the oil over medium-high heat until hot; add chicken and cook about 5 minutes or until golden brown, stirring often. Remove chicken from skillet to a plate and set aside.

In the same skillet, heat the remaining oil. Add the carrots, onion, and celery and cook 5 minutes, stirring occasionally.  Add the broth, salt, thyme, pepper, and the lemon peel; heat to boiling. Reduce the heat to low; cover and simmer for 10 minutes until the carrots are tender.

Meanwhile, in a medium mixing bowl, using a wire whisk, mix the cornstarch with 1 1/2 cups of the milk until blended and smooth.

In a small bowl, stir the baking mix with the 1/3 cup milk until blended; set aside.

Stir the cornstarch mixture into the skillet and heat to boiling over medium-high heat. Boil and stir for 1 minute. Return the chicken to the skillet along with the peas; heat to boiling. Remove the lemon peel and discard.

Drop the dough by tablespoonfuls over the chicken mixture in skillet. Lower the heat to medium-low; cover and simmer for 10 minutes or until the biscuits are cooked through.