Name: Skillet Chicken Pot Pie
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 cups. frozen peas; 2 cups chicken broth; 2 tbsp. heavy cream; 1 can refrigerated biscuit dough; 1 egg, lightly beaten

Skillet Chicken Pot Pie

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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 cups. frozen peas
2 cups chicken broth
2 tbsp. heavy cream
1 can refrigerated biscuit dough
1 egg, lightly beaten

Instructions

Pre-heat oven to 350°F.
In a large skillet, over medium heat, heat oil.
Add chicken and season with salt and pepper.
Cook until browned, on all sides, and remove from skillet.
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, sweet peas, and chicken.
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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