Skillet Chicken Potpie
Originally uploaded by paintedbooklady

In this dinner you have the option to use canned biscuits or homemade. It doesn't take long to whip up a batch but it's much easier to go with canned or frozen. That's what I used for this recipe. Cook's suggests Pillsbury Golden Homestyle so I went with that. You can also use a pie crust.

1 package refrigerated biscuits or, or refrigerated pie crust
1 1/2 lbs boneless, skinless chicken breasts
salt and pepper
4TBS unsalted butter
1 onion, minced
1 celery rib, minced
1/4c dry vermouth or dry white wine
2C low-sodium chicken broth
1/2 cup heavy cream
1 1/2 minced fresh thyme(or a little bit less dried)
2 cups frozen pea-corn medley, thawed. I actually use mixed veggies

1, Heat oven. Adjust oven rack to middle position and heat according to pie crust or biscuit directions.

2.Season and brown chicken: Pat chicken dry with paper towels. Season with salt and pepper to your liking. Melt 2 TBS butter in 12 inch skillet over medium high heat until foaming subsides. Brown chicken lightly on both sides, about 5 minutes total. Transfer to a clean plate.

3. Saute Aromatics: Add remaining 2TBS butter to skillet and return to medium heat until melted. Add onion, celery, and 1/2tsp salt and cook until onion has softened, about 5 minutes. Stir in flour and cook, stirring until incorporated, about 1 minute.

4.Add alcohol of choice:Poach chicken: Stir in wine or vermouth and cook until evaporated, about 30 seconds. Slowly whisk in broth, cream and thyme, and bring to a simmer. Nestle the chicken into the pan, cover and cook over medium-low until the thickest part of the breast resiters 160 on an instant read thermometer, about 10 minutes.

5. Bake topping: While sauce simmers, bake biscuits according to package directions. If using pie crust unfold dough on a parchment lined baking sheet. and bake according to package unstructions.

6.Shred chicken and add vegetables: Transfer chicken to plate. Stir peas and carrots into sauce and simmer until heated through, about 2 minutes. When chicken is cool enough to handle cut or shred into bite size pieces and return to skillet,

7. Add topping: Season filling with salt and pepper to taste. If using pie crust carefully slide onto skillet and serve. If using biscuits, place on top of skillet or on top of each individually serving.

It's not exactly gourmet but it is tasty. I find that kids love this one. It's very fast, no more than and hour. You can play with teh veggies you use, most would taste good.

This recipe is from Best 30 Minute Recipes.