Skillet Pot Pie
With this recipe, you can save time and dishes by stirring together and baking in an oven-safe skillet. All the savory goodness of pot pie in a single pan!
Ingredients
- 1 tbsp olive oil
- 3 boneless, skinless chicken breast cut into 1" chunks
- 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 cup frozen peas
- 2 cup chicken broth
- 2 tbsp heavy cream
- 1 can refrigerated biscuit dough
- 1 egg lighty beaten
Instructions
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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.
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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.
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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.