Skillet Chicken Pot Pie with Homemade Biscuits and Thyme Gravy
Traditional chicken pot pie is a labor of love—this comfort food favorite is usually an all-day affair. Luckily, we have a time-saving secret! 3-ingredient cream biscuits are just as tender and satisfying as pastry crust, but take a fraction of the time. Baked over a creamy and luxurious filling, it’s just as good as Grandma’s.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Chicken Breasts
4 ounce
Peas
6 ounce
Carrots
1 unit
Celery
1 unit
Yellow Onion
1 unit
Chicken Stock Concentrate
¼ ounce
Thyme
2 clove
Garlic
12 tablespoon
Flour
(Contains Wheat)
4 ounce
Heavy Cream
(Contains Milk)
2 teaspoon
Baking Powder
Not included in your delivery
2 tablespoon
Butter
(Contains Milk)
1 teaspoon
Olive Oil
½ teaspoon
Sugar
box
Kosher Salt
box
Pepper
Nutrition Values
Utensils
Instructions
Prep the ingredients: Preheat the oven to 450 degrees. Halve, peel, and finely dice the onion. Finely dice the celery. Peel and finely dice the carrot. Mince or grate the garlic. Strip the thyme from the stems and roughly chop the leaves.
Heat 2 tablespoons butter in a medium oven-proof pan over medium heat. Add the celery, onion, carrot, garlic, and thyme to the pan and cook for 8-10 minutes, stirring occasionally, until very soft. Season with salt and pepper.
Make the biscuit dough: In a medium bowl, whisk together ½ cup flour, 1 ½ teaspoons baking soda (measure, we sent more), ½ teaspoon sugar, and ¼ teaspoon salt. HINT: If you have a sifter, feel free to use it here! Gently stir in 1/3 cup heavy cream (measure, we sent more) until a very shaggy dough forms. Sprinkle your counter with 1 tablespoon flour, then turn the mixture out onto the counter and briefly knead into a ball. Press into a 1-inch thick disk, wrap with plastic, and place in the freezer to chill.
Make the gravy: Sprinkle 2 tablespoons flour over the vegetables in the pan. Stir to combine and cook for 1 minute. Very slowly whisk 2 cups water and the chicken stock concentrates into the pan. Bring to a boil, then reduce to a simmer for 6-8 minutes, until very thick. Taste and season with salt and pepper. Remove from heat. TIP: For a more decadent filling, stir the remaining cream into the gravy.
Cook the chicken: While the gravy simmers, heat a drizzle of oil in a large pan over medium-high heat. Season the chicken breast on all sides with salt and pepper. Add the chicken to the pan and cook 4-5 minutes per side, until cooked through. Set aside to rest for 5 minutes.
Form the biscuits: Remove the biscuit dough from the refrigerator and place onto a lightly floured surface (you can use any remaining flour for this). Lightly press into a ¾-inch thick square. Cut into 4 quarters.
Finish the pot pie: Dice the chicken into ½-inch cubes. Fold the chicken and peas into the gravy. HINT: If you do not have an oven-proof pan, transfer the mixture to an 8x8-inch baking dish. Top mixture with the biscuits. Bake in the oven for 10-15 minutes, until biscuits are puffed and golden brown. Enjoy!
