Prep Time: 10 mins | Total Time: 1 hr | Yield: 6 to 8 Servings
This will be the best pie you will ever have! I kid you not! With this very simple set of ingredients, you can have the perfect thing to serve today! Have a blessed day, everyone, and I hope you are all well today. Enjoy!
INGREDIENTS :
- 1/2 onion, chopped
- 2 stalks of celery, chopped
- 1 egg, lightly beaten
- 3 tablespoons flour
- 2 tablespoons heavy cream
- 2 medium carrots, peeled and chopped
- 2 teaspoons fresh thyme
- 3 boneless, skinless chicken breasts, cut into 1-inch chunks
- Kosher salt
- 1 can refrigerated biscuit dough
- Freshly ground black pepper
- 2 cups chicken broth
- 1 1/2 cups frozen peas
- 1 tablespoon olive oil
DIRECTIONS :
- Prepare the oven and preheat to 175 degrees C or 350 degrees F.
- Place a large skillet on the stove and turn the heat to medium.
- Add oil and allow it to become hot.
- Add the chicken and cook each side for about 6 minutes or until they turn golden brown. Sprinkle salt and pepper to season. Transfer the chicken onto a clean plate.
- In the same skillet, add onion, celery, carrots, and thyme. Sauté for a few minutes until soft.
- Add flour, then whisk and cook for a minute to remove the raw taste.
- Add chicken broth, then stir until well blended. Make sure to scrape the bottom of the skillet to get the browned bits.
- Simmer everything for about 8 minutes or until the texture of the sauce becomes thick.
- Remove the skillet from the heat, then add chicken, cream, and peas. Stir until well blended.
- Slice the biscuits horizontally.
- Arrange the biscuits overlappingly on top of the skillet in a circular pattern.
- Brush the biscuits with egg wash.
- Transfer the skillet to the preheated oven and bake the pie for about 30 minutes or until done.
- Remove from the oven and allow the pie to rest for a few minutes at room temperature to incorporate all the flavours.
- Serve warm and enjoy!
SKILLET CHICKEN POT PIE
Yield:
6-8
Prep Time:
10 minutes
Cook Time:
1 hour
Total Time:
1 hour 10 minutes
Ingredients
- 1/2 onion, chopped
- 2 stalks of celery, chopped
- 1 egg, lightly beaten
- 3 tablespoons flour
- 2 tablespoons heavy cream
- 2 medium carrots, peeled and chopped
- 2 teaspoons fresh thyme
- 3 boneless, skinless chicken breasts, cut into 1-inch chunks
- Kosher salt
- 1 can refrigerated biscuit dough
- Freshly ground black pepper
- 2 cups chicken broth
- 1 1/2 cups frozen peas
- 1 tablespoon olive oil
Instructions
- Prepare the oven and preheat to 175 degrees C or 350 degrees F.
- Place a large skillet on the stove and turn the heat to medium.
- Add oil and allow it to become hot.
- Add the chicken and cook each side for about 6 minutes or until they turn golden brown. Sprinkle salt and pepper to season. Transfer the chicken onto a clean plate.
- In the same skillet, add onion, celery, carrots, and thyme. Sauté for a few minutes until soft.
- Add flour, then whisk and cook for a minute to remove the raw taste.
- Add chicken broth, then stir until well blended. Make sure to scrape the bottom of the skillet to get the browned bits.
- Simmer everything for about 8 minutes or until the texture of the sauce becomes thick.
- Remove the skillet from the heat, then add chicken, cream, and peas. Stir until well blended.
- Slice the biscuits horizontally.
- Arrange the biscuits overlappingly on top of the skillet in a circular pattern.
- Brush the biscuits with egg wash.
- Transfer the skillet to the preheated oven and bake the pie for about 30 minutes or until done.
- Remove from the oven and allow the pie to rest for a few minutes at room temperature to incorporate all the flavours.
- Serve warm and enjoy!
