Skillet Chicken Pot Pie

olive oil

3 chicken breasts, cut into cubes

salt and pepper

2 t. thyme

1/2 onion, chopped

2 carrots, chopped*

2 celery stalks, chopped

2 T. flour

1 1/2 c. frozen peas*

1 can chicken broth 

2 T. heavy cream/milk

1 can biscuits, (8-10 ct)

1 egg, beaten, optional

butter, as needed

Preheat oven to 350. In a cast iron skillet, or one that can be put in the oven (I have one that can be put in the oven once the silicone handle has been removed. It's lighter than a cast iron skillet). Cook chicken in a little olive oil, toss with salt, pepper, & thyme. Remove from skillet. Saute all *vegetables in skillet until soft (I added a little butter too). Sprinkle in flour and cook 2-3 minutes. Stir in broth and simmer for 10 minutes. Remove skillet from heat and stir in cream. Add chicken back to skillet and stir until well combined. Cut each biscuit in half and lay them all over the top. Brush biscuits with a beaten egg, if desired. I brushed them with butter instead. Bake 25-30 minutes. Serve and enjoy! I served with a Caesar salad.

*I used 2 bags Bird's Eye Steamfresh broccoli, cauliflower, carrots (microwaved) & a small can of peas. More vegetables can be added if desired. My daughter liked the ratio of biscuits to vegetables as it was.

1st picture: vegetables sauteing; 2nd picture: chicken added back in with vegetables and simmering; 3rd picture: ready to go in the oven, before I added butter to tops; 4th picture: ready to eat!