ATK Cast Iron Southwestern-Style Chicken and Biscuits

Adjust oven rack to middle position and heat oven to 450 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat 12-inch cast-iron skillet over medium heat for 5 minutes. Add 2 tablespoons oil and heat until shimmering. Brown chicken, about 4 minutes per side; transfer to plate.

Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add celery and onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in thyme and cook until fragrant, about 30 seconds. Stir in 3 tablespoons flour and cook for 1 minute. Slowly whisk in 2½ cups broth, scraping up any browned bits and smoothing out any lumps, and bring to simmer.

Nestle chicken into skillet along with any accumulated juices. Reduce heat to gentle simmer, cover, and cook until chicken registers 175 degrees, 12 to 15 minutes, flipping chicken halfway through cooking.

Transfer chicken to carving board, let cool slightly, then pull into large chunks using 2 spoons. Stir shredded chicken, bell pepper, and corn into skillet.

Whisk remaining 1½ cups flour, cheddar, scallions, baking powder, ¾ teaspoon salt, ½ teaspoon pepper, and cayenne together in large bowl. Stir in cream and remaining ¼ cup broth until just combined. Using greased ¼-cup dry measure, scoop out and drop 9 mounds of dough onto chicken mixture, spaced about ½ inch apart. Transfer skillet to oven and bake until biscuits are golden brown and filling is bubbling, about 20 minutes. Let casserole cool for 10 minutes before serving.