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Skillet Chicken Pot Pie Recipe

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This recipe for Skillet Chicken Pot Pie is from Momma Whitley's Munchies II, 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:  
1 Tablespoon Olive Oil
3 Boneless, Skinless Chicken Breasts, Cut Into 1" Chunks
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 Cups Frozen Peas
2 Cups Chicken Broth
2 Tablespoons Heavy Cream
1 Can Refrigerated Biscuit Dough
1 Egg, Lightly Beaten
Directions:
Directions:
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.

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.

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.
Personal Notes:
Personal Notes:
I like to use a roasted chicken instead of dicing chicken and cooking in a skillet. Just go to the grocery store and buy a pre-cooked roasted chicken, remove from the bone and you're done!

 

 

 

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