Chicken recipes

Skillet Chicken Pot Pie

Rien ne vous réchauffe par une froide journée tout comme une tarte au poulet. Cette version de raccourci se présente étonnamment rapidement, malgré le goût de quelque chose qu’il aurait fallu à votre grand-mère toute la journée pour faire. Le dîner parfait sans tracas, il fait partie de notre rotation permanente tout l’hiver.

Skillet Chicken Pot Pie

Skillet Chicken Pot Pie

INGREDIENTS

1 tbsp. olive oil
boneless, skinless chicken breasts, cut into 1″ chunks

kosher salt

Freshly ground black pepper

1/2 onion, chopped
medium carrots, peeled and chopped
stalks celery, chopped
2 tsp. fresh thyme
3 tbsp. flour
1 1/2 c. frozen peas
2 c. chicken broth
2 tbsp. heavy cream
can refrigerated biscuit dough
Egg, lightly beaten

DIRECTIONS

  1. Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add chicken and season with salt and pepper. Cook until golden on all sides, 6 to 8 minutes. Remove from skillet.
  2. 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, peas, and chicken.
  3. 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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