1 boneless, skinless chicken breasts, cut into chunks 3
kosher salt
Freshly ground black pepper
0.5 onion, chopped
2 medium carrots, peeled and chopped
2 stalks celery, chopped
2 teaspoon fresh thyme
3 tablespoon Flour
1.5 frozen peas c
2 chicken broth c
2 tablespoon Heavy cream
1 can Refrigerated Biscuit Dough
1 Egg, lightly beaten
Directions : Skillet Chicken Pot Pie Recipe
STEP 1.Preheat the oven to 350°.
STEP 2.In a large skillet over medium heat, heat oil.
STEP 3.Add chicken and season with salt and pepper.
STEP 4.Cook until browned on all sides and remove from the skillet.
STEP 5.Add onion, carrots, celery, and thyme and cook until vegetables are soft, 4-5 minutes.
STEP 6.Sprinkle flour over vegetables and cook 2-3 minutes more.
STEP 7.Add chicken broth and bring to a simmer, cooking 8-10 minutes more, until slightly thickened.
STEP 8.Turn off heat and stir in cream, peas, and chicken.
STEP 9.Remove biscuits from the can and slice in half horizontally.
STEP 10.Arrange, overlapping, in a ring on the outer circle of the skillet.
STEP 11.Brush with egg wash and bake until golden, 25-30 minutes.
Nutrition value
339
calories per serving
21 g Fat15 g Protein23 g Carbs19 g FiberOther
Current Totals
21 g Fat
15 g Protein
23 g Carbs
19 g Fiber
MacroNutrients
Carbs
23 g
Protein
15 g
Fiber
19 g
Fats
Fat
21 g
Vitamins & Minerals
Calcium
360 mg
Iron
18 mg
Vitamin A
5786 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
178 mcg
Vitamin B12
0 mcg
Vitamin C
62 mg
Vitamin E
4 mg
Copper
1 mcg
Magnesium
143 mg
Manganese
2 mg
Phosphorus
282 mg
Selenium
35 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
