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Skillet Chicken Pot Pie Recipe

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This recipe for Skillet Chicken Pot Pie is from The Ulloa Family Cookbook , 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 tbsp. olive oil
3 boneless skinless chicken breasts,
cut into 1" chunks
bit of salt & pepper
½ onion, chopped
2 medium carrots, peeled & chopped
2 stalks celery, chopped
2 tsp. thyme
3 tbsp. flour
1½ cups frozen peas
2 cups chicken broth
2 tbsp. heavy cream
1 can refrigerated biscuit dough
1 egg, lightly beaten
Directions:
Directions:
Preheat oven to 350º. In large skillet over medium heat, heat oil. Add chicken and season with salt & pepper. Cook until browned on all sides and remove from skillet.
Add onions, carrots, celery and thyme and cook until vegetables are soft, 4-5 minutes. Sprinkle with 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. (leave in oven-ready skillet or transfer to round casserole dish)
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.

 

 

 

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