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