Fustini's Oils and Vinegars
Skillet Chicken Pot Pie

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Skillet Chicken Pot Pie


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Skillet Chicken Pot Pie



  • 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


Substitute your favorite Fustini's herb-infused olive oils or balsamics. Adapted from delish.com


Step 1. 

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.

Step 2. 

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.

Step 3. 

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.

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