One Skillet Chicken Pot Pie

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At last, I have come up with the perfect solution and definitely my new favorite chicken pot pie recipe.  Chunks of chicken are cooked in a scrumptious creamy sauce with corn, carrots and peas. Prep to plate in just 30 minutes makes this comforting dish the perfect every-night dinner!

One Skillet Chicken Pot Pie

From What2Cook

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High cal Calories 653kcal

High fat Total Fat 33g

High sat-fat Saturated Fat 19g

High chol Cholesterol 129mg

High sodium Sodium 1108mg

carbs Total Carbohydrate 55g

Serving size 393g Calories from fat 293kcal Fiber 5g Protein 36g Sugar 5g
6 servings

Ingredients

  • 3 Tbsp unsalted butter
  • 1 lb boneless skinless chicken breast, cut into bite size pieces
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt
  • 1/4 cup all-purpose flour
  • 2 cups low sodium chicken stock
  • 2 cups frozen vegetables , (corn, peas and carrots)
  • 3 oz fresh Parmesan cheese, grated
  • 1 tsp dried parsley
  • Cheesy Drop Biscuits
  • 2 cups all-purpose flour
  • 2 oz fresh Parmesan cheese, grated
  • 1 Tbsp baking powder
  • 1 Tbsp granulated sugar
  • 1/2 tsp kosher salt
  • 1/2 cup unsalted butter, melted
  • 1 cup whole milk

Directions

  1. Preheat oven to 450F.
  2. Melt butter in a (10-inch) oven safe skillet over medium-high heat. Add chicken and cook until chicken is browned, about 2 minutes each side.
  3. Add flour and whisk to combine. Slowly add chicken stock while whisking skillet. Whisk until well combined. Add in vegetables and cheese. Stir to combine. Reduce heat to medium. Allow mixture to come to a boil, stirring occasionally.
  4. Meanwhile: In a large mixing bowl combine flour, cheese, baking powder, sugar and salt. Whisk to combine well. Add butter and milk. Stir to combine.
  5. Drop biscuits by the rounded tablespoon full on top of pot pie. Place skillet on cookie sheet and then slide into the oven. Bake for 10-12 minutes, until biscuits are golden brown.

Recipe and Photo courtesy of: Parade.com

 

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