Chicken Pot Pie Skillet
I get it. Everyone is making New Year’s Resolutions. It’s the “thing” to do. I personally can’t stand resolutions because they are only made to be broken. I like to spend more time reflecting on the year I just had when approaching a new year. Yes, I have goals and plans, but I’m the type of person who hardly ever announces them.
While everyone is hating 2016 and looking forward to 2017, I am happy with the amazing year I had. Sure, there are plenty of things I hated from 2016, but I had an amazing year.
With all that being said, indulge with me. Give yourself one more day and eat one last “cheat” meal with me. Besides, you really aren’t going to start until Monday anyway!
I hope you enjoy this carb-loaded, ooey, gooey decadence. I sure did enjoy making it!
Enjoy! Happy New Year!
Chicken Pot Pie Skillet
Ingredients
- 2 boneless skinless chicken breasts or 4 boneless skinless chicken thighs
- 1 teaspoon olive oil
- salt & pepper
- 3 tablespoons salted butter
- 1 small onion, diced
- 2 clove garlic, minced
- 2 large carrots, diced
- 4 celery stalks, diced
- 3 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 sprig rosemary
- 2 sprigs thyme
- 1 bay leaf
- 1/2 cup frozen peas
- 1/2 cup heavy cream
- 2 cups all-purpose flour
- ¾ tablespoon baking powder
- ¼ teaspoon baking Soda
- ½ teaspoon salt
- 1 cup buttermilk (you can use regular milk if that’s what you have)
- 1 stick plus 1 tablespoon unsalted butter
Instructions
- Preheat oven to 400 degrees. Place chicken in a 10-inch cast iron skillet and drizzle with olive oil. Season with salt and pepper. Roast chicken for 15-20 minutes. Carefully remove pan from oven and place chicken on a plate to rest. Once cooled, cut chicken into bite-size pieces.
- Heat the same cast iron skillet on the stovetop over medium heat. Add butter and veggies to the chicken drippings and sauté until tender. Add fresh herb sprigs and bay leaf. Mix in flour and cook for 1-2 minutes. Stir in chicken stock and whisk until flours have dissolved. Let mixture come to a bubble. Mixture will begin to thicken. Reduce heat and let simmer. Add chicken and peas to mixture. Remove herb stems and bay leaf. Stir in heavy cream and remove pan from heat.
- For biscuits, combine dry ingredients in a bowl. Blend melted butter (minus 1 TBS) and milk into dry ingredients. Mixture will be thick and sticky. Using an ice cream scoop, top chicken mixture with biscuit dough. Brush biscuits with remaining butter.
- Bake in oven for 15-20 min, until biscuits have browned and are cooked through.
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