PREP TIME: 10 mins | TOTAL TIME: 1 hr | YIELDS: 6-8
This skillet chicken pot pie has been my forever favorite! It surely warms you up on cold days from inside and out. This recipe is a shortcut version. It’s a no-fuss and surprisingly fast to put together without compromising the flavors. It’s like you spent the whole day making this like how Grandma used to. This is permanent on our meal rotation and a classic!
Ingredients
3 boneless, skinless chicken breasts, cut into 1-inch chunks
1 tablespoon olive oil
1 1/2 cups frozen peas
1/2 onion, chopped
2 stalks of celery, chopped
2 teaspoons fresh thyme
2 medium carrots, peeled and chopped
3 tablespoons flour
2 cups chicken broth
2 tablespoons heavy cream
kosher salt
Freshly ground black pepper
1 egg, lightly beaten
1 can refrigerated biscuit dough
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. Add the chicken to the hot skillet and season with salt and pepper. Cook for about 6 to 8 minutes until all sides are golden. Set aside.
Step 3: In the same skillet, add the onion, carrots, celery, and thyme. Saute for about 4 to 5 minutes or until the veggies are tender. Over the veggies, sprinkle the flour. Stir and cook for additional 2 to 3 minutes. Pour in the chicken broth and bring everything to a simmer. Let it simmer for 8 to 10 minutes or until the mixture is a little thickened. Turn the heat off before folding in the cream, peas, and chicken.
Step 4: After removing the biscuits from the can, slice them in half horizontally. On the outer circle of the skillet, arrange the biscuits in a ring, overlapping the pieces. Brush the biscuits with egg wash. Place in the preheated oven and bake for about 25 to 30 minutes or until golden.
Skillet Chicken Pot Pie
Ingredients
- 3 boneless skinless chicken breasts, cut into 1-inch chunks
- 1 tablespoon olive oil
- 1 1/2 cups frozen peas
- 1/2 onion chopped
- 2 stalks of celery chopped
- 2 teaspoons fresh thyme
- 2 medium carrots peeled and chopped
- 3 tablespoons flour
- 2 cups chicken broth
- 2 tablespoons heavy cream
- kosher salt
- Freshly ground black pepper
- 1 egg lightly beaten
- 1 can refrigerated biscuit dough
Instructions
- Prepare the oven. Preheat it to 350 degrees.
- Heat the oil in a large skillet over medium heat. Add the chicken to the hot skillet and season with salt and pepper. Cook for about 6 to 8 minutes until all sides are golden. Set aside.
- In the same skillet, add the onion, carrots, celery, and thyme. Saute for about 4 to 5 minutes or until the veggies are tender. Over the veggies, sprinkle the flour. Stir and cook for additional 2 to 3 minutes. Pour in the chicken broth and bring everything to a simmer. Let it simmer for 8 to 10 minutes or until the mixture is a little thickened. Turn the heat off before folding in the cream, peas, and chicken.
- After removing the biscuits from the can, slice them in half horizontally. On the outer circle of the skillet, arrange the biscuits in a ring, overlapping the pieces. Brush the biscuits with egg wash. Place in the preheated oven and bake for about 25 to 30 minutes or until golden.
