In a large oven-safe skillet, heat 1 tablespoon oil over medium-high heat. Add cut-up chicken, season with salt and pepper, and brown for about 10 minutes, or until mostly done; remove from skillet to plate.
1 ½ pounds boneless skinless chicken breast, cut into 1-inch cubes, ¾ teaspoon kosher salt, ¼ teaspoon ground black pepper
Wipe out skillet. Heat 1 tablespoon oil over medium-high heat. Add celery, onion, and carrots and sauté for 10 minutes, or until onions are translucent and vegetables are softened, stirring often.
½ cup diced celery, ½ cup chopped yellow onion, 1 cup chopped carrots
Add mushrooms and continue to stir and cook until browned, about 5 minutes.
8 ounces sliced white mushrooms
Add butter to pan, stir until melted, then sprinkle flour over vegetables. Continue to stir and cook for 2 to 3 minutes.
2 tablespoons unsalted butter, ½ cup all-purpose flour
Slowly add chicken broth, parsley, thyme, and celery seed; bring to a simmer. Turn heat to medium and simmer 14 to 15 minutes or until thickened, stirring occasionally.
Place in preheated oven and bake for 13 to 16 minutes or until biscuits are browned and chicken mixture is bubbling.
Video
Notes
Canned biscuits: You may use whatever kind of canned refrigerator biscuits you prefer. I only used 6 biscuits out of my can of 8 (you can bake the remaining biscuits on a separate pan). Use directions on can as a guide for baking time. If biscuits begin to brown too quickly, cover lightly with aluminum foil.
Reduced sodium: Use low salt or no salt added chicken broth to reduce sodium count.
In a baking dish: If you don't have a large enough oven-safe skillet, you can prep the chicken filling in a skillet, pour it into a 9 x1 3 inch baking dish, top with biscuits, and bake.