Skillet Chicken Pot Pie

Is it one of those nights when you want to eat something fancy but have absolutely no time to make it? This yummy skillet chicken pot pie recipe is your answer. The recipe uses a few easily available ingredients and comes together surprisingly faced in a single skillet. This skillet chicken pot pie will be your saviour on the days when you have surprise visits from relatives or friends and you wish to serve them some mouthwatering goodness to remember you by! Nothing equals the spicy, the delicious smell of this pot pie lingering in your kitchen in increasing your appetite.

The good news is that you don’t have to resist the temptation to do the taste test for too long as the dish is ready before you know it. The traditional chicken pot pie is made with a slow-cooked stuffing and a homemade crust, which is delicious but it does take a lot of time to set up and assemble. This skillet chicken pot pie recipe streamline things and makes a crust with biscuit dough and a filling with chicken pieces, spices and fresh or frozen vegetables. In a skillet, the filling cooks quite easily and then is baked in the oven covered with refrigerated biscuit dough for the crust. When the crust turns a beautiful light golden colour and flaky, you will know that it is ready to be served! You can serve this with a side of a zesty salad or boiled veggies with leafy greens.

INGREDIENTS

500 gm chicken breasts

250 gm carrot

250 gm peas

2 cup chicken broth

3 tablespoon all purpose flour

1 tablespoon extra virgin olive oil

1 tablespoon onion

2 cloves garlic

1/2 cup full cream milk

0 puff pastry dough as required

How to make Skillet Chicken Pot Pie

Step 1

Heat the skillet on medium-high heat and put the oil. Add the chicken breasts after seasoning them properly on both sides with salt and pepper. Let it cook on both sides for 5 to 6 minutes until completely cooked through.

Step 2

Take out the chicken in the plate and add onion, garlic, carrots and peas to the skillet. Saute for 3 to 4 minutes until tender and onions are browned. Sprinkle the flour and mix in until the flour dissolves.

Step 3

Add the chicken broth and let it cook for 8-10 minutes. Mix the milk after switching off the flame and season with salt and pepper.

Step 4

Add the chicken to the skillet and cover with puff pastry dough. Cut 1-inch slits on either side of crust for ventilation and cook for 20 minutes until it turns golden brown.