Easy Chicken Pot Pie (made in 1 skillet)

Ingredients
  • 1 Tbs olive oil
  • 1 Tbs butter
  • 1 cup onion chopped
  • 2 large carrots peeled, diced
  • 2 celery stalks diced
  • 1 tsp dried thyme or 2 tsp fresh
  • 2 cloves garlic minced
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 Cup flour
  • 2 Cups chicken stock
  • 1/4 Cup half n half
  • 1 lb chicken breast diced into small pieces
  • 1 Cup frozen peas don’t thaw
  • ¼ cup fresh parsley chopped finely
  • 8 refrigerated biscuits
  • 1 egg lightly beaten
Directions
  1. Preheat oven to 400F.
  2. In a large cast iron skillet (or other oven-safe skilleheat the oil and butter over medium.
  3. Add the onion, carrots and celery and thyme and cook until the veggies begin to soften.

  4. Add the garlic and cook a further 2 minutes (be careful not to burn the garlic)
  5. Season with salt and pepper, then blend in the flour (it will be thick)
  6. Cook for a minute or two, then whisk in the stock cream/half n half.
  7. Cook, stirring constantly until the mixture thickens.
  8. Add the chicken, and bring to a boil, and simmer for 5 minutes.
  9. Add the frozen peas and parsley.
  10. Top the mixture with biscuits, and brush with the egg.

  11. Bake about 20 to 25 minutes – keep an eye on the tops of the biscuits!

  12. Remove from oven and let stand for a few minutes.

  13. Devour.