Chicken Potpie

3 tablespoons olive oil

3 chicken breasts, cut into bite sized pieces

3 chicken thighs, cut into bite sized pieces

4 carrots, peeled and sliced

1 medium sweet onion, diced

2 cloves garlic, minced

2-3 tablespoons all-purpose flour

3 cups low-sodium chicken broth

2 cans (15 ounces each) whole new potatoes, drained and diced

1 tablespoon dried thyme

1 can (15 ounces) sweet peas, drained

1 can (15 ounces) sweet corn

1 tablespoon poultry seasoning

1 teaspoon salt

½ teaspoon ground black pepper

½ teaspoon granulated garlic

1 can (8-count) jumbo flaky biscuits

Heat oven to 375 degrees.Heat 2 tablespoons oil in a heavy bottomed skillet or Dutch oven. Brown the chicken but don#146;t cook it through. Don#146;t overcrowd the pan; work in batches if necessary. Remove chicken from skillet and set aside.Add the additional oil to the skillet. Saute carrots, onion, and garlic for 1-2 minutes. Add flour and cook another minute. Add chicken stock and stir, using a wooden spoon to get up all the good brown bits from the bottom. Add the potatoes and thyme. Let simmer on low for 10 minutes. Take off the heat.Stir in peas and corn. Add seasonings and salt and pepper if needed.Transfer filling to a 9-by-13-inch casserole dish. Cut each biscuit into quarters and flatten slightly. Lay the biscuits over the chicken mixture, overlapping as necessary. Bake 15-20 minutes until biscuits are done. (Alternatively, put chicken mixture into individual ramekins or mugs and top with an already baked biscuit)Serves eight.