Herbs de Provence olive oil · Meat and Poultry · Thyme balsamic ·Mar 26, 2024

Skillet Chicken Pot Pie

Name: Skillet Chicken Pot Pie
Ingredients: 2 tablespoons Fustini's Herbs de Provence olive oil, divided; 3 boneless, skinless chicken breasts, cut into 1" pieces; Kosher salt and freshly ground black pepper; 1/2 onion, chopped; 2 medium carrots, peeled and chopped; 2 celery stalks, chopped; 2 teaspoons fresh thyme; 3 tablespoons flour; 2 tablespoons Fustini's Thyme balsamic; 1 1/2 cups frozen peas; 2 cups chicken broth; 2 tablespoons heavy cream; 1 can refrigerated biscuit dough; 1 egg, lightly beaten

Ingredients

2 tablespoons Fustini's Herbs de Provence olive oil, divided
3 boneless, skinless chicken breasts, cut into 1" pieces
Kosher salt and freshly ground black pepper
1/2 onion, chopped
2 medium carrots, peeled and chopped
2 celery stalks, chopped
2 teaspoons fresh thyme
3 tablespoons flour
2 tablespoons Fustini's Thyme balsamic
1 1/2 cups frozen peas
2 cups chicken broth
2 tablespoons heavy cream
1 can refrigerated biscuit dough
1 egg, lightly beaten

Directions

Preheat oven to 350 degrees F. In a large oven-proof skillet, heat 1 tablespoon of olive oil over medium heat. Add chicken and season with salt and pepper. Cook until golden on all sides 6-8 minutes. Remove from skillet.
In the same skillet, add the remaining olive oil, onion, carrots, celery and thyme. Cook until the vegetables are soft, 4-5 minutes. Sprinkle four over the vegetables and cook 2-3 minutes more. Add vinegar to loosen flour clumps and slowly add chicken broth continuing to loosen clumps. Bring to a simmer and cook 8-10 minutes until slightly thickened. Remove from heat and stir in cream, peas and add chicken.
Remove the biscuits from the can and slice them in half horizontally. Arrange, overlapping, in a ring on the outer circle of the skillet. Brush with egg wash and bake until golden, 25-30 minutes.

Skillet Chicken Pot Pie