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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

ONE SKILLET CHICKEN POT PIE Recipe

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This recipe for ONE SKILLET CHICKEN POT PIE is from REPLENISH - A Collection of Best-Loved Recipes & Inspiration, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tbsp. butter
1 lb. boneless, skinless chicken breast, cut into bite-sized pieces
1/2 tsp. black pepper
1/2 tsp. salt
1/4 c. all-purpose flour
3 c. chicken stock
2 c. frozen vegetables (corn, peas, carrots, etc.)
1/3 c. Parmesan cheese, grated
1 tsp. dried parsley (optional)

CHEESY DROP BISCUITS:
2 c. all-purpose flour
1/4 c. Parmesan cheese, grated
1 Tbsp. baking powder
1 Tbsp. granulated sugar
1/2 tsp. salt
1/2 c. butter, melted
1 c. whole milk
Directions:
Directions:
1. Preheat oven to 450°F. Melt butter in a (10-inch) oven-safe skillet over medium-high heat. Add chicken and sprinkle with salt and pepper. Cook until chicken is browned, about 2 minutes each side.
2. Add flour and whisk to combine. Slowly add chicken stock while whisking skillet. Whisk until well combined. Add in vegetables and cheese. Stir to combine. Reduce heat to medium. Allow mixture to come to a boil, stirring occasionally.
3. Meanwhile, in a large mixing bowl, combine flour, cheese, baking powder, sugar and salt. Whisk to combine well. Add melted butter and milk. Stir to combine.
4. Drop biscuits by the rounded tablespoon full on top of pot pie. Place skillet on cookie sheet and then slide into the oven. Bake for 10-12 minutes, until biscuits are golden brown. Sprinkle with dried parsley if desired. Serve.

 

 

 

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