Name: Skillet Chicken Pot Pie
Prep time: 10 min
Total time: 1 h
Yield: 6 - 8
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 c. frozen peas; 2 c. chicken broth; 2 tbsp. heavy cream; 1 can refrigerated biscuit dough; 1 Egg, lightly beaten

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.

Skillet Chicken Pot Pie

Ingredients

Directions

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