PREP TIME: 10 mins | TOTAL TIME: 1 hr | YIELDS: 6 – 8
Warmth and comfort all in one skillet – this easy recipe for Chicken Pot Pie is very easy to throw together and come together in a breeze! Delicious, no-fussy, and an excellent addition to your weekly menu rotation.
INGREDIENTS
1 tablespoon olive oil
3 boneless, skinless chicken breasts, cut into 1-inch chunks
kosher salt
Freshly ground black pepper
1/2 onion, chopped
2 medium carrots, peeled and chopped
2 stalks celery, chopped
2 teaspoons fresh thyme
3 tablespoon flour
1 1/2 cups frozen peas
2 cups chicken broth
2 tablespoons heavy cream
1 can refrigerated biscuit dough
1 Egg, lightly beaten
How to make Skillet Chicken Pot Pie
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Heat oil in a large skillet over medium heat.
Step 3: Once the oil is hot, add the chicken and season with salt and pepper. Cook for about 6 to 8 minutes until golden on every side. Take the chicken out of the skillet.
Step 4: Add the onion, carrots, celery, and thyme into the skillet and continue to cook for 4 to 5 minutes more until the vegetables are tender.
Step 5: Over the vegetables, sprinkle the flour and cook for another 2 to 3 minutes.
Step 6: Pour the chicken broth into the skillet and bring to a simmer, cooking for an extra 8 to 10 minutes until the sauce has slightly thickened.
Step 7: Turn the heat off before stirring in the cream, peas, and chicken.
Step 8: Slice the biscuits horizontally in half. Place the biscuits on the outer circle of the skillet in a ring, overlapping each other. Coat with egg wash and bake for about 25 to 30 minutes or until golden.
Ingredients
- 1 tablespoon olive oil
- 3 boneless, skinless chicken breasts, cut into 1-inch chunks
- kosher salt
- Freshly ground black pepper
- 1/2 onion, chopped
- 2 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 2 teaspoons fresh thyme
- 3 tablespoon flour
- 1 1/2 cups frozen peas
- 2 cups chicken broth
- 2 tablespoons heavy cream
- 1 can refrigerated biscuit dough
- 1 Egg, lightly beaten
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Heat oil in a large skillet over medium heat.
Step 3: Once the oil is hot, add the chicken and season with salt and pepper. Cook for about 6 to 8 minutes until golden on every side. Take the chicken out of the skillet.
Step 4: Add the onion, carrots, celery, and thyme into the skillet and continue to cook for 4 to 5 minutes more until the vegetables are tender.
Step 5: Over the vegetables, sprinkle the flour and cook for another 2 to 3 minutes.
Step 6: Pour the chicken broth into the skillet and bring to a simmer, cooking for an extra 8 to 10 minutes until the sauce has slightly thickened.
Step 7: Turn the heat off before stirring in the cream, peas, and chicken.
Step 8: Slice the biscuits horizontally in half. Place the biscuits on the outer circle of the skillet in a ring, overlapping each other. Coat with egg wash and bake for about 25 to 30 minutes or until golden.
