Continental Recipe

Skillet Chicken Pot Pie

Skillet Chicken Pot Pie

Our easy chicken pot pie recipe is ready in 30 minutes, and it’s even kind of healthy! 

Because this skillet pot pie recipe relies on whole milk instead of cream, and is loaded with lean chicken breast and vegetables like carrots, celery and peas, it definitely counts as a balanced meal.

 

 

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RECIPE VIDEO

1 tablespoon 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 teaspoons fresh thyme

3 tablespoons flour

1 1/2 cup frozen peas

2 cup chicken broth

2 tablespoons heavy cream

1 can refrigerated biscuit dough

1 Egg, lightly beaten

 

 

DIRECTIONS ON SKILLET CHICKEN POT PIE

Preheat oven to 350°. 

Heat oil in a large skillet over medium heat.

Add chicken and season with salt and pepper. Cook until golden on all sides for 6 to 8 minutes. Remove from skillet.

Stir in onion, carrots, celery, and thyme and cook until vegetables are soft for 4-5 minutes. 

Sprinkle flour over vegetables and cook 2-3 minutes more. Add chicken broth and bring to a simmer, for about 8-10 minutes more, until slightly thickened. 

Turn off heat and stir in cream, peas, and chicken.

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 for about 25-30 minutes.

 

RECIPE VIDEO

READ ALSO:   Guernsey Whiting Pie Recipe

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

Skillet Chicken Pot Pie

Serves: 5 Prep Time: Cooking Time:
Nutrition facts: 200 calories 10.5 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 tablespoon olive oil
  • 3 boneless, skinless chicken breasts
  • 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 tablespoons flour
  • 1 1/2 cup frozen peas
  • 2 cup chicken broth
  • 2 tablespoons heavy cream
  • 1 can refrigerated biscuit dough
  • 1 Egg, lightly beaten

Instructions

  • Preheat oven to 350°.
  • Heat oil in a large skillet over medium heat.
  • Add chicken and season with salt and pepper. Cook until golden on all sides for 6 to 8 minutes. Remove from skillet.
  • Stir in onion, carrots, celery, and thyme and cook until vegetables are soft for 4-5 minutes.
  • Sprinkle flour over vegetables and cook 2-3 minutes more. Add chicken broth and bring to a simmer, for about 8-10 minutes more, until slightly thickened.
  • Turn off heat and stir in cream, peas, and chicken.
  • 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 for about 25-30 minutes.

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