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
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
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.