30 Minute One Skillet Chicken Pot Pie
Description
If you are needing a satisfying, comforting and delicious meal, this one is for you. Plus, it can be on the table in 30 minutes. Amazing!
Ingredients
3 T. unsalted butter
1 lb. boneless, skinless chicken breast, cut into bite size pieces
1/2 t. black pepper
1/2 t. kosher salt
1/4 c. all-purpose flour
3 c. chicken stock
2 c. frozen vegetables, (corn, peas and carrots)
3 oz. freshly grated Parmesan cheese
1 t. dried parsley
Cheesy Drop Biscuits:
2 c. all-purpose flour
2 oz. freshly grated Parmesan cheese
1 T. baking powder
1 T. sugar
1/2 t. kosher salt
1/2 c. unsalted butter, melted
1 c. whole milk
Directions
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Preheat oven to 450 degrees.
Melt butter in a 10 inch oven-safe skillet over medium-high heat. Add chicken; season with salt and pepper. Cook until chicken is browned, about 2 minutes per side. Add flour; whisk to combine, slowly adding chicken stock while whisking; whisk until well combined. Add in vegetables and cheese; stir to combine; reduce heat to medium. Allow mixture to come to a boil, stirring occasionally.
Meanwhile, in a large mixing bowl, combine flour, cheese, baking powder, sugar and salt; whisk to combine. Add butter and milk; stir to combine.
Drop biscuits by the rounded tablespoon full on top of the pot pie. Place skillet on a cookie sheet; place into the oven.
Bake 10-12 minutes, until biscuits are golden brown.
Serve, sprinkled with fresh parsley.
6 servings.