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.

Skillet Chicken Pot Pie

YIELDS: 6 – 8

PREP TIME: 0 HOURS 10 MINS

TOTAL TIME: 1 HOUR 0 MINS

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

1. 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.
2. 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.
3. 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.

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