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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
680 g
Chicken Breasts
226 g
Green Peas
2 unit
Carrot
2 unit
Celery, chopped
2 unit
Onion, chopped
4 unit
Chicken Broth Concentrate
14 g
Thyme
4 clove
Garlic
1.5 cup
All-Purpose Flour
(Contains: Wheat)
⅔ cup
Sour Cream
(Contains: Milk)
3 tsp
Baking Powder
Not included in your delivery
4 tbsp
Butter*
(Contains: Milk)
2 tsp
Oil*
1 tsp
Sugar*
unit
Salt*
unit
Pepper*
Nutrition Values
Utensils
Cooking Steps
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!
