PREP TIME: 10 MINS | TOTAL TIME: 1 HR | YIELDS: 6 – 8
This chicken pot pie is super pretty and incredibly delicious! It is a beautiful take on our usual chicken pot pie that we can make surprisingly fast. It’s perfect for a no-fuss dinner that your entire family will surely adore! This skillet chicken pot pie is super great this deserves to be on your regular dinner rotation.
INGREDIENTS
1/2 onion, chopped
1 tablespoon olive oil
3 boneless, skinless chicken breasts, cut into 1-inch chunks
1 can refrigerated biscuit dough
2 stalks celery, chopped
2 medium carrots, peeled and chopped
1 1/2 cups frozen peas
2 teaspoons fresh thyme
3 tablespoons flour
2 tablespoons heavy cream
2 cups chicken broth
1 egg, lightly beaten
kosher salt
Freshly ground black pepper
How to make Skillet Chicken Pot Pie
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Heat the oil in a large skillet over medium heat. Once the oil is hot, add the chicken to the skillet and sprinkle with salt and pepper. Cook the chicken for about 6 to 8 minutes per side. Set the chicken aside when done.
Step 3: In the same skillet, add the onion, carrots, celery, and thyme. Cook the veggies for about 4 to 5 minutes until tender. Over the vegetables, sprinkle the flour, and continue to cook for another 2 to 3 minutes. Pour in the chicken broth. Bring the mixture to a simmer. Cook for an additional 8 to 10 minutes or until the mixture has slightly thickened. Turn the heat off, then add the cream, peas, and chicken. Stir to incorporate.
Step 4: From the can, take the biscuits out and slice them horizontally in half. On the outer circle of the skillet, arrange the biscuits in a ring, overlapping each other. Brush the tops with the egg wash and bake the biscuits for about 25 to 30 minutes or until golden.
Ingredients
- 1/2 onion, chopped
- 1 tablespoon olive oil
- 3 boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 can refrigerated biscuit dough
- 2 stalks celery, chopped
- 2 medium carrots, peeled and chopped
- 1 1/2 cups frozen peas
- 2 teaspoons fresh thyme
- 3 tablespoons flour
- 2 tablespoons heavy cream
- 2 cups chicken broth
- 1 egg, lightly beaten
- kosher salt
- Freshly ground black pepper
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Heat the oil in a large skillet over medium heat. Once the oil is hot, add the chicken to the skillet and sprinkle with salt and pepper. Cook the chicken for about 6 to 8 minutes per side. Set the chicken aside when done.
Step 3: In the same skillet, add the onion, carrots, celery, and thyme. Cook the veggies for about 4 to 5 minutes until tender. Over the vegetables, sprinkle the flour, and continue to cook for another 2 to 3 minutes. Pour in the chicken broth. Bring the mixture to a simmer. Cook for an additional 8 to 10 minutes or until the mixture has slightly thickened. Turn the heat off, then add the cream, peas, and chicken. Stir to incorporate.
Step 4: From the can, take the biscuits out and slice them horizontally in half. On the outer circle of the skillet, arrange the biscuits in a ring, overlapping each other. Brush the tops with the egg wash and bake the biscuits for about 25 to 30 minutes or until golden.
