"This one pan wonder is a great spin on the ultimate classic comfort food, chicken pot pie."
Skillet Chicken Pot Pie with Thyme Biscuits
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Prep time 20mins
Cook time 20mins
Serves or Makes: 2
Recipe Card
ingredients
- 1 medium yellow onion
- 2 carrots
- 2 celery
- 1/4 fresh thyme
- 1 pounds boneless skinless chicken thighs
- 3 ounces self-rising flour
- 1/4 cups chicken broth
- 2 ounces peas
- 1/2 cups soy milk
Method
Step 1
Ready ingredients: Preheat oven to 425°F. Finely chop onion, trim ends from carrots and celery; thinly slice. Chop 1 teaspoon of thyme.
Step 2
Prep and brown chicken: Pat chicken dry and trim any fat, and cut into 1-inch pieces. Season chicken with 1⁄2 tablespoon of salt, and several grinds of pepper. Heat 2 tablespoon oil in a medium skillet over- medium heat. Add chicken in a single layer and cook, without stirring, until well browned, about 4 minutes. Flip and brown on other side, about 2 minutes. Transfer chicken to a plate
Step 3
Cook vegetables: Add 2 tablespoons of oil to same skillet over medium heat. Add carrot, onion, celery, thyme sprigs, and season with salt. Cook, covered, until vegetables are softened, about 4 minutes. Uncover and cook until vegetables are tender and browned, 2-3 minutes more. Add 2 tablespoons of the flour and cook, stirring, about 1 minute.
Step 4
Simmer stew: Return chicken and any juices to skillet along with 1⁄2 of soy milk, and 1/2 cup of chicken broth, scraping browned bits from bottom of skillet. Bring to a simmer. then remove skillet from heat, remove thyme sprigs, then stir in peas.
Step 5
Make biscuits: In a medium bowl, combine 1⁄3 soy milk, 2 tablespoons oil, chopped thyme, 1⁄4 teaspoon pepper, and 1⁄2 teaspoon salt.Add remaining flour to bowl and stir just until evenly combined. You can leave it a little chunky.
Step 6
Cook biscuits & serve: Dollop 10-12 level tablespoons of dough over stew. Transfer skillet to the upper oven rack and bake until lightly browned, 10-12 minutes. Let cool 5 minutes before serving.