Easy Chicken Pot Pie (made in 1 skillet)
- 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
Preheat oven to 400F.
In a large cast iron skillet (or other oven-safe skilleheat the oil and butter over medium.
Add the onion, carrots and celery and thyme and cook until the veggies begin to soften.
Add the garlic and cook a further 2 minutes (be careful not to burn the garlic)
Season with salt and pepper, then blend in the flour (it will be thick)
Cook for a minute or two, then whisk in the stock cream/half n half.
Cook, stirring constantly until the mixture thickens.
Add the chicken, and bring to a boil, and simmer for 5 minutes.
Add the frozen peas and parsley.
Top the mixture with biscuits, and brush with the egg.
Bake about 20 to 25 minutes – keep an eye on the tops of the biscuits!
Remove from oven and let stand for a few minutes.