Skillet Pot Pie Is Weeknight MVP

November 15, 2017

Looking for the perfect weeknight meal that’s both an easy hack AND a delicious, hearty meal? has you covered with this warm and tasty skillet chicken pot pie recipe!

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 douhg
1 Egg, lightly beaten

1.Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add chicken and season with salt and pepper. Cook until browned on all sides and 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. Serve.

Recipe courtesy of Delish


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