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.

I 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.

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!