Name: Skillet Chicken Pot Pie
Prep time: 10 min
Cook time: 10 min
Yield: 6
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Skillet Chicken Pot Pie

1. 1 tbsp. olive oil -

2. 3 boneless, skinless chicken breasts, cut into 1" chunks -

3. Kosher salt -

4. Freshly ground black pepper -

5. 1/2 onion, chopped -

6. 2 medium carrots, peeled and chopped -

7. 2 stalks celery, chopped -

8. 2 tsp. fresh thyme -

9. 3 tbsp. flour -

10. 1 1/2 c. frozen peas -

11. 2 c. chicken broth -

12. 2 tbsp. heavy cream -

13. 1 can refrigerated biscuit dough -

14. 1 egg, lightly beaten -

How to cook deliciously - Skillet Chicken Pot Pie

1. Stage

Preheat 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.

2. Stage

Add 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.

3. Stage

Remove 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.