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By Sean Westberg

Skillet Chicken Pot Pie

Name: Skillet Chicken Pot Pie
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 package refrigerated biscuits; 1 1/2 pounds boneless skinless chicken breasts; Salt & pepper; 4 tablespoons unsalted butter; 1 onion minced; 1 celery rib sliced thin; 1/4 cup unbleached all-purpose flour; 1/4 cup dry vermouth or dry white wine; 2 cups low sodium chicken broth; 1/2 cup heavy cream; 1 1/2 teaspoons fresh thyme; 2 cups frozen peas & carrots

7 steps

Prep:10minCook:30min

Updated at: Thu, 17 Aug 2023 05:08:39 GMT

Nutrition balance score

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Ingredients

6 servings

1 packagerefrigerated biscuits

1.5 poundsboneless skinless chicken breasts

salt

pepper

4 tablespoonsunsalted butter

¼ cupunbleached all-purpose flour

¼ cupdry vermouth

or dry white wine

2 cupslow sodium chicken broth

½ cupheavy cream

1 ½ teaspoonsfresh thyme

2 cupsfrozen peas & carrots

Instructions

Step 1

Preheat oven according to biscuits temp

Step 2

Pat dry chicken, salt & pepper, add 2 tablespoons butter to 12 inch skillet, browning chicken lightly on both sides. Transfer chicken to clean plate

Step 3

add 2 remaining tablespoons butter to skillet. Add onion & celery and 1/2 teaspoon salt and cook until onion soft, about 5 minutes

Step 4

Add Wine/Vermouth and stir until evaporated, about 30 seconds. Slowly whisk in broth, cream, and thyme and bring to simmer. Nestle chicken into pan and cover and cook over medium low heat until chicken reaches 160 degrees, about 10 minutes.

Step 5

While simmering, bake biscuits or pie dough

Step 6

Shred chicken on plate. Stir in peas & carrots. Simmer until heated through. Return chicken to sauce

Step 7

Season filling with salt & pepper. Place biscuits on top of skillet or serving. Serve.