Skillet Chicken Pot Pie

INGREDIENTS

  • 1 tbsp. 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 tsp. fresh thyme
  • 3 tbsp. flour
  • 1 1/2 c. frozen peas
  • 2 c. chicken broth
  • 2 tbsp. heavy cream
  • 1 can refrigerated biscuit dough
  • 1 Egg, lightly beaten

DIRECTIONS

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

This article and recipe adapted from this site

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