SKILLET CHICKEN
POT PIE RECIPE

Most recipes for Skillet Chicken Pot Pie are lousy.

The reason is that the filling is not much more than canned, condensed cream soup, leftover chicken, and a paltry amount of vegetables.

These versions are far from the comforting dinner that’s always been a family favorite.

As for the pastry topping, most quick recipes rely on refrigerated pie dough or refrigerated biscuits baked on top of the stew, but even with this shortcut, it is time consuming.

Here’s how to create a quick and fresh-tasting Skillet Chicken Pot Pie that relied on neither bad shortcuts nor the talents of a gourmet chef.

Baking a round of refrigerated pie dough or refrigerated biscuits while assembling a flavorful skillet chicken stew allows you to pull this dinner together in record time.

Just before serving, simply slide the pie crust right onto the stew (or place the biscuits on top) .

No one will know the difference.

SKILLET CHICKEN
POT PIE RECIPE PROCESS

To complete this recipe in 30 minutes, preheat your oven before assembling your ingredients.

Pillsbury Golden Homestyle Biscuits or Pillsbury Refrigerated Pie Crusts work well, but you can use your favorite brand (you will need anywhere from 4 to 8 biscuits depending on their size).

Because these products all bake at different temperatures, baking times will vary, so bake them according to the package instructions.

Serve this pot pie right from the skillet, or transfer the mixture to a large pie dish and top with the pie crust or biscuits.

HEAT OVEN

Adjust oven rack to middle posi­tion and heat oven according to pie crust or biscuit package instructions.

SEASON AND BROWN CHICKEN

Pat chicken dry with paper towels and season with salt and pepper.

Melt 2 tablespoons of butter in 12-inch skillet.

While the chicken browns, mince the onion and slice the celery.

When the chicken is returned to the pan to finish cooking, bake the pie crust or biscuits.

SAUTE AROMATICS

Add remaining 2 table­
spoons butter to skillet and return to medium heat until melted.

Add onion, celery, and ½ teaspoon salt and cook until onion is softened, about 5 min­utes.

Stir in flour and cook, stirring constantly, until incorporated, about 1 minute.

ADD VERMOUTH AND BROTH, POACH CHICKEN

Stir in vermouth and cook until evapo­rated, about 30 seconds. Slowly whisk in broth, cream, and thyme, and bring to simmer.

Nestle chicken into pan, cover, and cook over medium-low heat until thickest part of breast registers 160 degrees on instant-read thermometer, about 10 minutes.

BAKE TOPPING

While sauce simmers, bake biscuits according to package instructions, or unfold pie dough onto parchment paper-lined baking sheet and bake according to package instructions.

SHRED CHICKEN AND ADD VEGETABLES

Transfer chicken to plate.

Stir peas and carrots into sauce and simmer until heated through, about 2 minutes.

When chicken is cool enough to handle, cut or shred into bite-sized pieces and return to skillet.

ADD TOPPING

Season filling with salt and pepper to taste.

If using pie crust, carefully slide onto skillet and serve.

If using biscuits, place on top of skillet or place biscuit on individual servings and serve.

Skillet Chicken Pot Pie.

SKILLET CHICKEN
POT PIE INGREDIENTS

1 package refrigerated biscuits, or refrigerated pie crust (see note)
1 1/2 pounds boneless, skinless chicken breasts
Salt and ground black pepper
4 tablespoons unsalted butter
1 onion, minced
1 celery rib, sliced thin
1/4 cup unbleached all-purpose flour
1/4 cup dry vermouth or dry white wine
2 cups low-sodium chicken broth
1/2 cup heavy cream
1 1/2 teaspoons minced fresh thyme
2 cups frozen pea-carrot medley, thawed