Description
30 Minute Skillet Chicken Pot Pie isn’t a myth! It’s just like grandma used to make, just faster!
Ingredients
Scale
- 3 Chicken Breasts
- 3 Tbsp Butter
- 1 Onion, chopped
- 2 Celery Ribs, chopped
- 3 Tbsp Flour
- 2 cups Chicken Broth
- 1/2 cup Heavy Cream
- 2 cups Frozen Mixed Veggies
- 1 tsp Dried Thyme
- 1/4 tsp Pepper
- 1/2 tsp Salt
- 1 prepared store bough Pie Crust, rolled out and crimped
Instructions
- Preheat oven to 425 degrees for pie crust.
- In a 10 or 12″ skillet, heat over medium high heat. Add butter into the skillet and bring to a simmer.
- Place chicken breasts into the skillet and season with salt and pepper. Cook chicken until golden brown.
- Flip chicken and cook other side until golden brown as well – about 3 minutes each side. Remove from pan and place onto clean plate.
- In pan, add in onion and celery, cooking until softened – about four minutes. Whisk in flour until the veggies are coated in flour.
- Whisk in the chicken broth followed by the heavy cream. Bring the mixture to a simmer and add in chicken breasts to poach. Top with thyme. Cover with simmer for ten minutes.
- While the chicken is simmering, place crimped pie crust onto a cookie sheet and bake until golden brown. Remove from oven and allow to cool slightly.
- Once the chicken is done poaching, remove from the skillet. Pour in frozen mixed vegetables. Using two forks, shred the chicken.
- Add the shredded chicken back into the pot and stir to combine. Top with baked pie crust. Serve immediately.