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Peyton's Momma™

Minnesota based Family Lifestyle blog. Mother Daughter duo take on food, travel, and more.

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Skillet Chicken Pot Pie

This is a twist on the classic pot pie that is simple to make and a total crowd-pleaser.  Instead of encasing your chicken pot pie in a crust there is only a top, great for those looking to cut a few carbs out at dinner time. And I’m going to share a little tip with you. Even though most recipes tell you to never flip the biscuits, I’m going to tell you to flip them. I despise soggy biscuits and I hate finding out that the biscuit are raw on the bottom. So to avoid those issues I decided to flip the biscuits when I made this dish and it made a world a difference.  The biscuits had that warm, crunchy outer biscuit that went wonderfully with the creamy pot pie sauce.  And for those wondering if you precook you chicken, no. You do not pre-cook your chicken, the chicken cooks when you are boiling the sauce and while in the oven. Just be sure to slice the chicken into bite-size pieces, so about 1-inch cubes.

Skillet Chicken Pot PieI really love making this dish because the mess is all in one pan! And I like using my Copper Chef pan because it wipes clean, can go from stovetop to oven and nothing ever sticks to it.  This recipe does call for 2 chicken breasts which can be hard to find in the store, most are in packs of three. But if you are ordering your meat through Purdue Farms you can just pull out 2 individually wrapped chicken breasts.

Here is what you’ll need to make your own Skillet Chicken Pot Pie –

2 tbsp Extra Virgin Olive Oil
1 tsp Dried Thyme
2 cloves Garlic, minced
1 small Onion, diced
2 Celery stalks, sliced
1 C Baby Carrots
Kosher Salt
Black Pepper
1/4 C All-Purpose Flour
2 C Chicken Broth
1/4 C Heavy Whipping Cream
2 Chicken Breast, sliced into 1-inch cubes
1 C Frozen Peas, still frozen
1 pkg Biscuits
1 Large Egg
1 tbsp Water

First, preheat your over to 400 degrees and make sure the rack is set low enough that there is plenty of room from the top of your skillet to the top of the oven. You want to make sure as the biscuits rise they do not hit the top of the oven. That’ll make a huge mess!

Next, place your skillet on the stove over medium heat. Pour the olive oil, thyme, garlic, onions, carrots and celery in the skillet. Stirring the vegetables often you are going to cook this until the onions are translucent, so about 5 minutes.

Season with salt and pepper.

Then add the flour a little at a time being sure to stir it in so that there are no clumps.

Slowly stir in the heavy cream and chicken broth until the mixture is smooth. You may need to use a whisk to get out any lumps.

Add in your cubed chicken and bring the mixture to a boil.

While you are waiting for the mixture to boil make an egg wash by combing the egg and water together in a small dish and whisk them together.

When the mixture boils, reduce the heat to simmer and let the mixture simmer until the sauce has thickened. This should take about 5 minutes.

Next, pour in the frozen peas, be sure to stir them in so they are evenly distributed throughout the pan.

Skillet Chicken Pot PieTake your biscuits and create layer of biscuits on the top. Brush the biscuits with the egg wash.

Place in the oven and bake for about 15 minutes or until your biscuits are golden brown. Carefully remove the skillet from the oven and with a fork flip the biscuits. Be sure to knock off any vegetables that are on the biscuits. Place back in the oven for another 10-15 minutes or until the biscuits are golden brown. I know this sounds crazy, but it gives you an amazing biscuit crust that is perfect for this dish.

Skillet Chicken Pot PieThis really is a dish that needs nothing else with it. You have the perfect biscuits surrounded with a creamy sauce, chicken, and vegetables. So plate up your Skillet Chicken Pot Pie and enjoy!

Print Pin

Skillet Chicken Pot Pie

Course Main Course
Cuisine American
Keyword Chicken Pot Pie, One Dish Meal, Pot Pie, Skillet Meal

Ingredients

  • 2 tbsp Extra-Virgin Olive Oil
  • 1 tsp Dried Thyme
  • 2 cloves Garlic, minced
  • 1 small Onion, diced
  • 1 C Baby Carrots
  • 2 Celery Stalks, sliced
  • Kosher Salt
  • Black Pepper, ground
  • 1/4 C All-Purpose Flour
  • 2 C Chicken Broth
  • 1/4 C Heavy Whipping Cream
  • 2 Chicken Breast, cubed
  • 1 C Frozen Peas
  • 1 pkg Biscuits
  • 1 Large Egg
  • 1 tbsp Water

Instructions

  • First, preheat your over to 400 degrees and make sure the rack is set low enough that there is plenty of room from the top of your skillet to the top of the oven. You want to make sure as the biscuits rise they do not hit the top of the oven. That’ll make a huge mess!
    Next, place your skillet on the stove over medium heat. Pour the olive oil, thyme, garlic, onions, carrots and celery in the skillet. Stirring the vegetables often you are going to cook this until the onions are translucent, so about 5 minutes.
    Season with salt and pepper.
    Then add the flour a little at a time being sure to stir it in so that there are no clumps.
    Slowly stir in the heavy cream and chicken broth until the mixture is smooth. You may need to use a whisk to get out any lumps.
    Add in your cubed chicken and bring the mixture to a boil.
    While you are waiting for the mixture to boil make an egg wash by combing the egg and water together in a small dish and whisk them together.
    When the mixture boils, reduce the heat to simmer and let the mixture simmer until the sauce has thickened. This should take about 5 minutes.
    Next, pour in the frozen peas, be sure to stir them in so they are evenly distributed throughout the pan.
    Take your biscuits and create layer of biscuits on the top. Brush the biscuits with the egg wash.
    Place in the oven and bake for about 15 minutes or until your biscuits are golden brown. Carefully remove the skillet from the oven and with a fork flip the biscuits. Be sure to knock off any vegetables that are on the biscuits. Place back in the oven for another 10-15 minutes or until the biscuits are golden brown. I know this sounds crazy, but it gives you an amazing biscuit crust that is perfect for this dish.
    This really is a dish that needs nothing else with it. You have the perfect biscuits surrounded with a creamy sauce, chicken, and vegetables. So plate up your Skillet Chicken Pot Pie and enjoy!


 

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About Shanna

Shanna started writing shortly after her daughter was born. She's written for various outlets over the years. When she's not writing about her adventures with her daughter, she's out having adventures!

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About Peyton’s Momma

Shanna is a single mom living in the suburbs of the Twin Cities raising her daughter.

Shanna blogs about family, food, travel, middle-school-age children topics, and more. She shares tips and tricks she has discovered to help make her life run smoother.

She is also an avid cook and enjoys sharing recipes and entertaining. Shanna plans educational events and field trips for her daughter and shares her experiences so other families can plan their own adventures.

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And More! Please contact us at Shanna@PeytonsMomma.com to discuss further

 

Copyright © 2021 This blog does contain affiliate links within the articles. This blog does not contain any content which might present a conflict of interest. Peyton’s Momma is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com That means – When you click on my link to purchase I’ll receive a slight commission for sending you to Amazon. But you won’t pay a higher price. It’s just Amazons way of saying thank you for the business!

 

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