Skillet Chicken Pot Pie


Nothing warms you up on a cold day quite like chicken pot pie. This shortcut version comes together surprisingly fast, despite tasting like something it would've taken your grandma all day to make. The perfect no-fuss dinner, it's on our permanent rotation all winter long.


Made it? Let us know how it went in the comment section below!


INGREDIENTS


1 tbsp. olive oil

3 boneless, skinless chicken breasts, cut into 1" chunks

kosher 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 c. frozen peas

2 c. chicken broth

2 tbsp. heavy cream

1 can refrigerated biscuit dough

1 Egg, lightly beaten


DIRECTIONS

Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add chicken and season with salt and pepper. Cook until golden on all sides, 6 to 8 minutes. 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.

Source : Delish.com