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Yields:
6 - 8
Prep Time:
10 mins
Total Time:
1 hr
Nothing warms you up on a cold day quite like chicken pot pie. This shortcut version comes together surprisingly fast, despite tasting like something it would've taken your grandma all day to make. The perfect no-fuss dinner, it's on our permanent rotation all winter long.
Made it? Let us know how it went in the comment section below!
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Ingredients
- 1 Tbsp.
olive oil
- 3
boneless, skinless chicken breasts, cut into 1" chunks
kosher salt
Freshly ground black pepper
- 1/2
onion, chopped
- 2
medium carrots, peeled and chopped
- 2
stalks celery, chopped
- 2 tsp.
fresh thyme
- 3 Tbsp.
flour
- 1 1/2 cups
frozen peas
- 2 cups
chicken broth
- 2 Tbsp.
heavy cream
- 1
can refrigerated biscuit dough
- 1
Egg, lightly beaten
Directions
- Step 1Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add chicken and season with salt and pepper. Cook until golden on all sides, 6 to 8 minutes. Remove from skillet.
- Step 2Add onion, carrots, celery, and thyme and cook until vegetables are soft, 4-5 minutes. Sprinkle flour over vegetables and cook 2-3 minutes more. Add chicken broth and bring to a simmer, cooking 8-10 minutes more, until slightly thickened. Turn off heat and stir in cream, peas, and chicken.
- Step 3Remove biscuits from can and slice in half horizontally. Arrange, overlapping, in a ring on the outer circle of the skillet. Brush with egg wash and bake until golden, 25-30 minutes.
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