Chicken Pot Pie Skillet is a comforting and hearty dish that combines tender chicken, vegetables, and a creamy sauce, all topped with flaky biscuits. This one-pan meal is perfect for busy weeknights and is sure to please the whole family.

Source: Dinners Ready! by Ree Drummond (2023), p. 166

Makes: 6 servings

Cook Time: 30 minutes

Ingredients

  • 2 tbsp butter
  • 2 tbsp olive oil
  • 3 chicken breast cutlets
  • salt and pepper to taste
  • 1 unbaked refrigerated pie crust (sold in a roll)
  • 1 tsp fresh thyme leaves
  • 1/2 cup plus 2 tbsp heavy cream
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup all purpose flour
  • 2 cups low sodium chicken broth
  • 2 cups mixed frozen vegetables

Directions

  1. Preheat the oven to 425°F.
  2. Heat the butter and olive oil in a large oven-safe skillet over medium heat.
  3. Season chicken with salt and pepper on both sides.
  4. Then add to the skillet. Cook until golden on both sides, about 3-4 minutes per side.
  5. Meanwhile unroll the pie crust onto parchment paper and sprinkle half of the thyme on top.
  6. Run a rolling pin over the crust to press the thyme into the crust.
  7. Brush 2 tbsp of the heavy cream over the surface of the crust.
  8. Lay the dough round on a sheet pan until golden, 9-10 minutes. Set aside.
  9. Remove the chicken from the skillet to a plate.
  10. Add the onion and garlic to the skillet and cook until onion starts to soften, stirring frequently about 4-5 minutes.
  11. Sprinkle the flour over the onion and garlic and stir to coat.
  12. Cook stirring for 1 minute until onion is well coated and the flour is cooked a bit.
  13. Pour in the chicken broth and stir to combine.
  14. Let the mixture simmer for 3 minutes until it thickens slightly.
  15. Stir in the remaining (1/2 cup) heavy cream.
  16. Add a pinch of salt and pepper, the remaining (1/2 tsp) thyme. Reduce heat to low. Let simmer for 5 minutes.
  17. Transfer the chicken to a cutting board and chop into bite-sized pieces.
  18. Add mixed vegetables to the sauce and stir to combine.
  19. Add the chicken back to the skillet and stir to combine.
  20. Let the mixture simmer for a few minutes. Taste and adjust seasoning if necessary.
  21. Ladle the mixture into bowls and top with the pie crust.
  22. Sprinkle remaining thyme on top.

Variations

  • Add a pinch of tumeric to the sauce for a golden color.
  • Use biscuit dough instead of pie crust for a different texture.