Skillet Chicken Pot Pie
with Homemade Biscuits and Thyme Gravy
Traditional chicken pot pie is a labour 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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
680 g
Poitrines de poulet
226 g
Petits pois
2 pièce(s)
Carotte
2 pièce(s)
Céleri, haché
2 pièce(s)
Oignon, haché
4 pièce(s)
Concentré de bouillon de poulet
14 g
Thym
4 gousse(s)
Ail
1.5 tasse(s)
Farine tout usage
(Contient: Blé)
⅔ tasse(s)
Crème sure
(Contient: Lait)
3 cc
Poudre à pâte
Pas inclus dans votre livraison
4 cs
Beurre*
(Contient: Lait)
2 cc
Huile*
1 cc
Sucre*
pièce(s)
Sel*
pièce(s)
Poivre*
Ustensiles
Instructions
Preheat the oven to 450°F (to bake the pie.) Start prepping when the oven comes up to temperature! TIP: If you don't have an oven-proof pan, transfer the pot pie mixture to a 9x13-inch baking dish after Step 4!
In a medium bowl, whisk together 1 cup flour, baking powder, 2 tbsp water, 1 tsp sugar and ½ tsp salt. Add the sour cream. Stir to combine. Sprinkle 1/4 cup flour on your counter. Mix the dough on the counter until it forms a ball. Divide the dough into 2 portions. Press each portion into a 1/2-inch thick round discs. Wrap each with plastic. Place in the freezer to chill.
Make the biscuit dough: In a medium bowl, whisk together 1 cup flour (DO: measure out), baking powder, sugar and ½ tsp salt. Gently stir in 2/3 cup 35% cream (DO: measure out) until a very shaggy dough forms. Sprinkle your counter with a little flour, then turn the dough out onto the counter and briefly knead into a ball. Divide dough into 2 portions. Press each portion into a 1-inch thick disk, wrap with plastic, then place in the freezer to chill.
Make the gravy: Sprinkle 1/4 cup flour (DO: measure out) over the vegetables in the pan. Cook, stirring often, for 1 min. Very slowly whisk 2 cups water, remaining 35% cream and the chicken broth concentrates. Bring to a boil, then reduce heat to medium-low. Simmer until sauce is very thick, 6 to 8 min. Season with salt and pepper. Remove pan from heat.
Cook the chicken: While the gravy simmers, season the chicken breasts on both sides with salt and pepper. Heat a large pan over medium-high heat. Add a drizzle of oil, then chicken. Cook until chicken is golden and cooked through, 4 to 5 min per side. (TIP: Inserting a thermometre into the cooked chicken should display an internal temperature of 175°F.) Set chicken aside to rest for 5 min.
Form the biscuits: Sprinkle your counter with remaining flour. Remove the biscuit dough from the freezer. Lightly press each portion into a ¾-inch thick square. Cut each into 4 quarters.
Finish the pot pie: Cut the cooked chicken into 1/2-inch cubes. Stir the chicken and peas into the vegetables. Season with salt and pepper. (TIP: Transfer mixture to a 9x13-inch baking dish if your pan is not oven-proof.) Top the mixture with the biscuit dough. Bake in centre of oven until biscuits are puffed and golden brown, 10 to 15 min. Enjoy!
