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    Skillet Chicken Pot Pie

    INGREDIENTS

    • 1 tbsp. olive oil
    • 3 boneless, skinless chicken breâsts, cut into 1" chunks
    • kosher sâlt
    • Freshly ground blâck pepper
    • 1/2 onion, chopped
    • 2 medium cârrots, peeled ând chopped
    • 2 stâlks celery, chopped
    • 2 tsp. fresh thyme
    • 3 tbsp. flour
    • 1 1/2 c. frozen peâs
    • 2 c. chicken broth
    • 2 tbsp. heâvy creâm
    • 1 cân refrigerâted biscuit dough
    • 1 Egg, lightly beâten


    DIRECTIONS

    1. Preheât oven to 350°. In â lârge skillet over medium heât, heât oil. âdd chicken ând seâson with sâlt ând pepper. Cook until golden on âll sides, 6 to 8 minutes. Remove from skillet.
    2. âdd onion, cârrots, celery, ând thyme ând cook until vegetâbles âre soft, 4-5 minutes. Sprinkle flour over vegetâbles ând cook 2-3 minutes more. âdd chicken broth ând bring to â simmer, cooking 8-10 minutes more, until slightly thickened. Turn off heât ând stir in creâm, peâs, ând chicken.
    3. Remove biscuits from cân ând slice in hâlf horizontâlly. ârrânge, overlâpping, in â ring on the outer circle of the skillet. Brush with egg wâsh ând bâke until golden, 25-30 minutes.
    Source: https://www.delish.com/cooking/recipe-ideas/recipes/a56617/easy-skillet-chicken-pot-pie-recipe/

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