Skillet chicken pot pie


  1. Olive oil
  2. Boneless chicken (5 pcs) cut into small chuncks
  3. Salt and pepper
  4. 1/2 onion chopped
  5. 3 celery stalks chopped
  6. 3 medium carrots chopped
  7. 2 tsp thyme
  8. 3-4 tbs flour
  9. 2 cups chicken broth
  10. 2 tbs heavy cream (I often use half and half)
  11. 1 can refrigerated biscuit dough
  12. 1 egg lightly beaten


  1. Preheat oven at 350. In a large skillet over medium heat, heat oil. Add chicken and season with salt and pepper. Cook until browned on all sides. Remove chicken from skillet.

  2. Add onions, carrots, celery and thyme and cook until veggies are soft approx. 4-5 minutes. Sprinkle flour over veggies and cook for 2-3 minutes more.

  3. Add chicken broth and bring to a simmer. Cook 8-10 minutes… or until, lightly thickened. Turn off the heat and stir in cream and chicken.

  4. If you don’t have an oven safe skillet, transfer mixture into a baking dish. Remove biscuit from can and slice horizontally. Arrange circles overlapping in a ring on the outer edges of you dish/skillet. Brush with egg wash and bake until golden brown. 25-30 minutes. Enjoy!

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